Instructions: Preheat oven to 400 F. Place the garlic in a pie plate and roast for 10 minutes.

Remove from the oven and allow to cool, then peel and mash cloves with a fork.

Warm the oil in a large skillet over medium-low heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft and translucent, 10 to 15 minutes. Add the turkey and cook, stirring frequently, until the turkey is not longer pink, about 5 minutes.

Stir in remaining ingredients except the cilantro, and bring to a boil. Reduce the heat to low and simmer, uncovered for 30 minutes. Remove from the stove and allow to cool slightly. To serve, spoon 1 cup of stew into each of six bowls and sprinkle 1 tablespoon chopped cilantro over the top of each serving.

Serves 6

Note: Liquid Smoke is usually found with the barbecue sauces. It is simply distilled smoke essence and is all natural and perfectly safe.

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