Source: Chef Claud Mann
Yield: 4 servings
- Ears of fresh corn: 2 Each
- Baby lima beans, fres or frozen: 1 Cups
- Skinless and boneless turkey thighs: 2 Each
- Salt and pepper: 2 Pinches
- Flour: 2 Tablespoons
- Olive oil: 3 Tablespoons
- Small onion, diced: 1 Each
- Bell pepper, diced: 1 Each
- Fresh sage, finely chopped: 1/2 Teaspoons
- Dry sherry: 1/8 Cups
- Chicken or turkey broth: 1 Cups
- Large ripe tomato, cut into quarters: 1 Each
- Lemon: 1 Each
Husk the corn and remove silk. Cut kernels from the cob into a bowl. Using the back of the knife blade, scrape the pulp from each cob into the bowl with the kernels. Blanch the lima beans in lightly salted water for 10 to 15 minutes or until tender; rinse with cold water and set aside. Cut the turkey thighs into bite-sized chunks, season with a little salt and toss with the flour.
Heat a 12-inch pan over medium heat. When the rim of the pan is hot-to-the-touch, add half of the olive oil and swirl to coat pan. When the oil begins to shimmer, add half of the turkey and sautÃ© until golden brown, about 5 minutes. Transfer the cooked turkey to a plate. Add the remaining olive oil to the pan and repeat with the second half of the turkey.
Add diced onion, bell pepper and sage to the hot pan and sautÃ© a few minutes until fragrant and the onions become soft and translucent. Add the sherry and reduce by half, scraping the pot with a wooden spoon to loosen tasty bits stuck to the bottom and sides. Return the turkey to the pan, add the broth and increase the heat to medium-high. When the mixture just begins to boil reduce heat to low, cover and cook for 30 to 45 minutes, or until turkey is quite tender.
Add the corn, corn pulp, blanched lima beans and tomatoes and simmer an additional 5 minutes uncovered. Season to taste with salt, a squeeze or two of fresh lemon juice and generous grinding of black pepper. Serve hot with rice.