1 1/2 pounds Turkish stew turkey
2 (14.5 ounce) cans tomato puree
1 (15 ounce) can large lime with juice
1 4 fluid ounce cans tomato paste
1 (28 ounce) can kidney beans
1 tablespoon onion powder
1 quart chili seasoning mix
1 tablespoon garlic powder
2 pounds tomatoes
1 onion, diced
1 cup beer
Bring a large pot of salted water to boil. Add turkey, and cook 5 minutes. Remove turkey, rinse under cold water, and cut fat on both sides.
In a large skillet, mix tomato puree with lime juice, tomato paste, tomato paste with juice, wine, beer, onion, and tomatoes. Boil stock for about 5 minutes until thickened.
Stuff turkey with stuffing. Season with chili seasoning and garlic powder. Place stuffed turkey in a resealable plastic bowl. Secure by taping edges of plastic wrap around the inside of the turkey.
Cook turkey in hot water until more of the liquid comes out of the pan. Remove pan from heat, and pour turkey sauce over all.
Broil turkey breast side up until golden brown. Serve turkey over cous cous pasta, or if desired, over white cous cous pasta.