Turkey Stew With Root Vegetables Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions and garlic, and sauté until fragrant.
• STEP 2.Add turkey pieces to the pot and cook until browned on all sides.
• STEP 3.Add carrots, parsnips, potatoes, and celery to the pot. Stir well to combine.
• STEP 4.Pour in chicken broth and add bay leaves, thyme, salt, and pepper. Bring to a boil.
• STEP 5.Reduce heat to low, cover the pot, and simmer for about 1 hour or until the turkey is tender.
• STEP 6.Remove bay leaves and thyme sprigs from the stew before serving.
• STEP 7.Serve the turkey stew hot with crusty bread for a complete meal.

Cooking Tips

• You can use leftover cooked turkey instead of raw turkey for this stew.
• Feel free to add other root vegetables like turnips or rutabagas for extra flavor.
• For a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last 10 minutes of cooking.

Storage and Serving

• Allow the stew to cool completely before storing it in an airtight container.
• Refrigerate the stew for up to 3 days or freeze it for longer storage.
• To reheat, simply warm the stew on the stovetop over low heat until heated through.
• Serve the turkey stew with crusty bread or over cooked rice for a hearty meal.