Easy Turkey Stew
A hearty, flavorful turkey stew made with tender shredded turkey, earthy mushrooms, fresh herbs, and baby potatoes simmered in a rich broth. Perfect for using up leftovers or cooking fresh turkey, this comforting dish is packed with protein and wholesome vegetables, making it both nourishing and satisfying.
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.
