1 tablespoon vegetable oil
1 clove garlic, peeled and minced
1 pound turkey meat, cut into 1 inch cubes
2 tablespoons vegetable oil
1 large onion, thinly sliced
4 (8 ounce) cans sliced Brussels sprouts
1 teaspoon salt
2 (14.5 ounce) cans beef broth
1 tablespoon McCormick seasoned dry mustard
Heat oil in a large skillet over medium heat. Add garlic and saute until golden. Add turkey, turning to coat. Add oil and garlic mixture and saute over medium heat until no longer pink. Heat well.
Return turkey to pan; add onion slices and all of Brussels sprouts. Season with salt, 1 teaspoon dried minced onion, mustard, and 2 cans chopped tomatoes. Simmer over medium heat, until internal meat temperature reaches 180 degrees F (80 degrees C).
Sterilize meat thermometer in a shallow dish or bowl to prevent sticking. Place buttocks on rack in center of most large skillet; cook over medium heat, stirring continuously, until evenly browned. Remove from heat; reserve.
Saute turkey well in skillet; add vegetable oil and 1 cup chopped onion; saute for 3 to 4 minutes on each side. Add bread cubes; reduce heat and stir frequently. Cover; simmer for 15 minutes to allow all the meat to brown that has been concentrated on the bottom of the pan. Pour broth over all of the meat; adjust the amount of water if a thick soup has become apparent. Return all of the meat to pan and stir constantly to keep it from sticking. Serve hot.