This one-pot hearty turkey and vegetable stew is perfect for a comforting family dinner on chilly evenings.
Slow-cooking the turkey with mixed vegetables allows the flavors to meld, resulting in a rich, nourishing stew that's simple to prepare and clean up.
Using lean turkey makes this stew a delicious, protein-packed option that appeals to all ages.
Why You’ll Love This Recipe
- Cooking everything in one pot reduces cleanup and concentrates flavors for a deep, rich taste.
- The combination of turkey and a variety of vegetables provides a balanced meal with texture and nutrition.
- Slow simmering ensures tender turkey and well-infused vegetables, making the stew hearty and satisfying.
One-Pot Hearty Turkey and Vegetable Stew
This hearty turkey and vegetable stew is a comforting one-pot meal featuring tender turkey, mixed vegetables, and savory herbs, slow-cooked for rich flavor and warmth.
- Prep time
- 15 minutes
- Cook time
- 60 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound lean turkey breast, cut into 1-inch cubes
- 1 large onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 3 medium carrots, peeled and sliced (about 1 1/2 cups)
- 2 stalks celery, sliced (about 1 cup)
- 1 large potato, peeled and diced (about 1 1/2 cups)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Ingredients Chop the onion, mince the garlic, peel and slice carrots and potatoes, and slice celery and green beans as described in the ingredients.
- Brown the Turkey Heat olive oil in a large pot over medium-high heat. Add turkey cubes and cook until browned on all sides, about 5 minutes. Remove turkey and set aside.
- Sauté Aromatics and Vegetables In the same pot, add onion and garlic; sauté for 2-3 minutes until softened. Add carrots, celery, and potatoes; cook for another 4-5 minutes, stirring occasionally.
- Combine and Simmer Return turkey to the pot. Add diced tomatoes with juice, chicken broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 45 minutes until turkey is tender and vegetables are cooked through.
- Add Remaining Vegetables Stir in green beans and frozen peas. Continue cooking uncovered for 10 minutes until green beans are tender but still bright, and peas are warmed through.
- Finish and Serve Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley if desired. Serve hot.
Helpful Tips
- Use lean turkey breast for a tender, healthy protein option.
- If preferred, substitute fresh green beans for frozen peas or vice versa based on availability.
- For more depth of flavor, deglaze the pot with a splash of white wine after browning the turkey before adding vegetables and liquids.
Storage and Make-Ahead
Cool leftovers to room temperature within 2 hours. Store in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
Do not freeze turkey stew with potatoes as texture may change; instead, freeze the stew before adding potatoes if freezing is desired.
Frequently Asked Questions
Can I use ground turkey instead of turkey breast cubes?
Yes, ground turkey can be used. Brown it first and then proceed with the recipe, adjusting cooking time as needed for thorough cooking.
Is this stew gluten-free?
This recipe is gluten-free if you use gluten-free chicken broth and canned tomatoes. Always check labels to ensure ingredients meet gluten-free standards.
How can I make this stew spicier?
Add a pinch of red pepper flakes or a diced jalapeño when sautéing the aromatic vegetables to give the stew a bit of heat.
Leave a Reply