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Ingredients

2 pounds turkey thighs 2 eggplants, chopped 2 onions, chopped 2 carrots, chopped 2 green bell peppers, chopped 2 pounds sweet potatoes, chopped 1 pound potatoes, chopped 2 cubes chicken bouillon 1 cup boiling water, or as needed 2 bay leaves ½ teaspoon dried mixed herbs

Nutrition Info

364.9 calories carbohydrate: 44.8 g cholesterol: 67.1 mg fat: 8.6 g fiber: 10.3 g protein: 28 g saturatedFat: 2.5 g servingSize: - sodium: 372.4 mg sugar: 10.5 g transFat: : - unsaturatedFat: : -

Heat a large skillet over medium heat. Add turkey thighs and brown on both sides, 5 to 7 minutes. Transfer to a plate. Add eggplants, onions, carrots, and bell peppers to the skillet, cook until the vegetables begin to soften, 3 to 5 minutes.
Meanwhile, place sweet potatoes and potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 6 minutes. Drain.
Put browned turkey, vegetables, and all potatoes into a slow cooker. Dissolve stock in boiling water in a bowl and pour over turkey, add more water to cover, if needed. Add bay leaves and mixed herbs.
Cover slow cooker and cook on medium heat for 4 to 4 1/2 hours.

8 servings

This turkey dish is very popular with my grandchildren.