Turkey Stew with Root Vegetables Recipe

Name: Turkey Stew with Root Vegetables
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 pounds turkey thighs, skin removed; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 2 cups water; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 carrots, peeled and cut into 1-inch chunks; 3 parsnips, peeled and cut into 1-inch chunks; 2 celery stalks, sliced; 1 large potato, peeled and cubed; 1 turnip, peeled and cubed; 2 tablespoons all-purpose flour (optional, for thickening); 2 tablespoons chopped fresh parsley for garnish

American · Main course · 110 min total

Turkey Stew with Root Vegetables recipe videos

A hearty and comforting stew made with tender turkey and a medley of root vegetables, perfect for a cold evening.

20
min prep

90
min cook

6
servings

380
kcal/serving

Ingredients

2 tablespoons olive oil
2 pounds turkey thighs, skin removed
1 large onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups water
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
3 carrots, peeled and cut into 1-inch chunks
3 parsnips, peeled and cut into 1-inch chunks
2 celery stalks, sliced
1 large potato, peeled and cubed
1 turnip, peeled and cubed
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons chopped fresh parsley for garnish

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add turkey thighs and brown on all sides, about 5 minutes per side. Remove turkey and set aside.
In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
Return turkey to pot. Add chicken broth, water, bay leaves, thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
Add carrots, parsnips, celery, potato, and turnip. Return to a simmer, cover, and cook until vegetables are tender and turkey is cooked through, about 30 minutes.
Remove turkey thighs and let cool slightly. Shred meat off the bones and discard bones. Return shredded turkey to the pot.
If a thicker stew is desired, mix flour with 2 tablespoons cold water to make a slurry. Stir into stew and simmer for 5 minutes until thickened.
Discard bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with parsley.

Tips

For extra flavor, sear the turkey thighs until deep golden brown.
This stew can be made ahead and refrigerated for up to 3 days; flavors meld and improve.
Substitute turkey with chicken if desired.

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