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Turkey Thigh Stew Recipe

American · Main course · 105 min total

A hearty and comforting stew made with tender turkey thighs, vegetables, and a rich, savory broth. Perfect for a cozy family dinner.

Ingredients

• 2 lbs turkey thighs, skin removed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups baby spinach

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add turkey thighs and brown on both sides, about 4 minutes per side. Remove and set aside.
2. Add onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.
3. Pour in chicken broth and diced tomatoes. Add bay leaves, thyme, salt, and pepper. Stir well.
4. Return turkey thighs to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until turkey is tender.
5. Remove turkey thighs from the pot. Shred the meat using two forks, discarding bones.
6. Return shredded turkey to the pot. Stir in baby spinach and cook until wilted, about 2 minutes. Adjust seasoning if needed.
7. Remove bay leaves before serving.

Tips

• For a thicker stew, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the stew during the last 5 minutes of cooking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezes well for up to 3 months.

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