This hearty turkey stew is the perfect way to transform simple ingredients into a warm, nourishing meal.
Packed with lean protein, wholesome vegetables, and fiber-rich potatoes, it’s both satisfying and nutrient-dense without being heavy.
With balanced flavors from fresh herbs, mushrooms, and a touch of balsamic, this stew delivers comfort in every spoonful.
Quick enough for weeknights and great for meal prep, it’s a cozy, protein-rich dish everyone will love.
Easy Turkey Stew
Equipment
- 1 large Dutch oven or heavy pot
- 1 sharp chef’s knife
- 1 Cutting board
- 1 wooden spoon or spatula
- 1 small mixing bowl (for slurry)
- 1 Ladle (for serving)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion chopped
- 3 large celery stalks chopped
- 2 large carrots chopped
- 10 ounces mushrooms halved or quartered
- 5 cloves garlic minced
- 2 tablespoons fresh mixed herbs thyme, sage, rosemary, oregano, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 pound baby red potatoes halved
- 1 bay leaf
- 4 cups chicken or turkey stock
- 2 tablespoons arrowroot powder or cornstarch/tapioca starch
- 2 –2 ½ cups cooked shredded turkey see note for fresh turkey option
- Salt and black pepper to taste
Instructions
- Heat the Pot and Prepare the Base: Place a large Dutch oven or heavy-bottomed pot on the stove and set the heat to medium-high. Once warmed, drizzle in the olive oil and let it shimmer—this signals it’s hot enough to begin cooking. Heating the oil first ensures the vegetables sauté properly without sticking and helps develop a flavorful base for the stew.
- Soften the Aromatic Vegetables: Add the chopped onion, celery, and carrots into the pot. Season immediately with a pinch of salt and freshly ground black pepper to draw out their natural juices. Stir often with a wooden spoon, cooking for about 5 minutes, or until the vegetables begin to soften and the onions turn translucent. This step builds the stew’s aromatic foundation, ensuring every spoonful is layered with flavor.
- Incorporate Mushrooms, Garlic, and Herbs: Toss in the mushrooms, followed by the minced garlic and fresh herbs. Stir gently to coat them in the oil and mix with the base vegetables. Allow this mixture to cook for another 5–7 minutes, stirring occasionally. The mushrooms will release their natural moisture, shrink slightly, and deepen in color, while the garlic and herbs infuse the stew with a savory, earthy aroma.
- Deglaze with Balsamic and Tomato Paste: Pour in the balsamic vinegar and immediately scrape the bottom of the pot with your spoon to lift any browned bits—these caramelized pieces are packed with flavor and should blend into the stew. Stir in the tomato paste, letting it cook for 1–2 minutes so its tangy richness mellows and develops a deeper taste. This step adds complexity and balance to the broth.
- Add Potatoes and Seasonings: Carefully drop in the halved baby red potatoes and the bay leaf. Stir everything together so the potatoes are evenly coated in the flavorful base. At this point, the stew should be thickening with a concentrated aroma, setting the stage for the broth to tie everything together.
- Prepare and Add the Slurry: In a small mixing bowl, combine the arrowroot powder (or cornstarch/tapioca starch) with ¼ cup of the stock. Whisk until no lumps remain, forming a smooth slurry. Pour this into the pot, stirring continuously to evenly distribute. The slurry will help thicken the stew gradually as it cooks, giving the broth a silky texture without becoming heavy.
- Build the Broth and Simmer: Add the remaining stock to the pot and give it a good stir to combine all the ingredients. Raise the heat to high until the mixture comes to a rolling boil, then immediately reduce it to a gentle simmer. Cover the pot with a lid and let it cook for about 20 minutes, or until the potatoes are fork-tender and the broth has developed a rich, savory depth.
- Incorporate the Turkey: Once the potatoes are fully cooked, remove the lid and stir in the shredded turkey. Allow the meat to warm through in the hot stew for about 5 minutes. Taste the broth and adjust the seasoning with additional salt and black pepper if needed. The turkey should blend seamlessly with the vegetables and herbs, making the stew hearty and satisfying.
- Serve and Garnish with Fresh Herbs: Ladle the stew into deep bowls while still hot. Garnish each serving with a sprinkle of fresh herbs, such as parsley or thyme, for a burst of color and freshness. Serve immediately with warm bread, crackers, or a simple side salad for a complete and cozy meal.
Notes
- Use leftover turkey for convenience or fresh turkey thighs for extra flavor.
- Browning fresh turkey before simmering enhances depth and richness.
- A slurry (arrowroot or cornstarch) thickens the broth without making it heavy.
- Herbs such as thyme, rosemary, and sage complement turkey beautifully.
- Mushrooms add umami and earthiness, making the stew more satisfying.
- Red potatoes hold their shape well and don’t become mushy.
- Always taste and adjust seasoning before serving.
- Garnish with fresh herbs for brightness and presentation.
Chef’s Secrets for Perfect Turkey Stew
The key to a rich and satisfying turkey stew lies in building layers of flavor.
Always sauté your aromatic vegetables thoroughly at the beginning—this step releases natural sugars and creates a flavorful base.
Deglazing the pot with balsamic vinegar is another trick, as it lifts the browned bits while adding subtle sweetness and tang.
If using fresh turkey instead of leftovers, sear it first to lock in juices before simmering.
For the best results, use fresh herbs rather than dried; they bring brightness and balance to the earthy mushrooms and tender potatoes.
Lastly, resist the urge to rush the simmering process—slow cooking allows the flavors to meld into a hearty, comforting stew.
Serving Suggestions for Every Occasion
This turkey stew is versatile enough to shine on both casual weeknights and special gatherings.
For a cozy dinner, pair it with warm crusty bread, cornbread, or fluffy dinner rolls that can soak up the flavorful broth.
A crisp green salad with a light vinaigrette makes a refreshing side, balancing the stew’s richness.
If you’d like to stretch the meal further, serve it over a bed of rice, quinoa, or mashed potatoes for added heartiness.
A glass of red wine or a sparkling apple cider also pairs beautifully, enhancing the savory flavors.
Whether enjoyed as a simple family meal or part of a larger holiday spread, this stew never fails to impress.
Storage Tips for Lasting Freshness
Proper storage ensures your turkey stew remains delicious even after the first serving.
Allow the stew to cool to room temperature before transferring it to airtight containers.
It can be refrigerated for up to 4 days, making it ideal for meal prep or next-day lunches.
For longer storage, freeze in individual portions for up to 3 months—this way, you can reheat only what you need.
To thaw, place it in the refrigerator overnight, then reheat gently on the stovetop over medium heat.
Avoid boiling during reheating, as this may cause the potatoes to break apart and the stew to lose its creamy consistency.
Frequently Asked Questions
1. Can I make this stew with raw turkey instead of cooked leftovers?
Yes! Simply brown raw turkey pieces (preferably thighs for the best flavor) in oil before adding the vegetables.
Return them to the pot when adding the broth, and simmer until the turkey reaches an internal temperature of 165°F before shredding.
2. Can I substitute the arrowroot powder with another thickener?
Absolutely. Cornstarch or tapioca starch works equally well.
If you prefer a more rustic texture, you can skip the thickener altogether and let the potatoes naturally thicken the broth as they cook.
3. What other vegetables can I add to this stew?
Feel free to experiment with parsnips, turnips, or sweet potatoes for variety.
Leafy greens such as kale or spinach can also be stirred in at the end for extra nutrition.
4. Is this stew gluten-free?
Yes, as written, this recipe is naturally gluten-free since it uses arrowroot or cornstarch as a thickener.
Just double-check your stock and tomato paste labels to ensure no hidden gluten is present.
5. How can I make the stew more filling for larger appetites?
You can serve the stew with grains like barley, farro, or rice to bulk it up.
Another option is to add a can of drained white beans or chickpeas for extra fiber and plant-based protein.
