Once one of us is on the mend from a cold and ready to move on from chicken soup, I like to make a big pot of my Ground Turkey Stew. It's hot, filling, comforting, and gets better after a day in the refrigerator.
As with most stews, the exact quantities are not set in stone, you can double or triple the recipe to feed a crowd. You can add other vegetables if you like. You can leave out anything you don't like.
It starts with one package of ground turkey – whatever type you like. For my version you'll also need: Bell's Poultry Seasoning, salt, pepper, olive oil, 1 medium onion, 3 stalks of celery, 4 medium potatoes, 4 medium carrots, 14 ozs. of low sodium chicken stock, frozen peas, parsley, and 2 scallions.
- Saute the chopped celery and onion in olive oil in a big pan.
- Remove the onion and celery and brown the turkey in the same pan adding more olive oil if your turkey is very lean. Season the meat with 1.5 teaspoons of poultry seasoning, salt, and pepper. Break up the turkey into bite size pieces. (I often use a potato masher to break up ground meat like this.)
- Peel and slice the carrots and potatoes into bite-size pieces. If I use red potatoes, I scrub them and leave the peels in place.
- Return the celery and onion mix to the pan, add the chicken stock, carrots, and potatoes.
- Cook until the potatoes are done. Adjust the seasoning with another 1.5 teaspoons of poultry seasoning (or more if you like) plus salt and pepper.
- Add frozen peas and stir in until thawed and warm.
- At this point, I usually pick out and mash a few pieces of potato and stir them into the pan to thicken the broth.
- Add sliced scallion and chopped parsley as a final fresh layer of flavor.
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Words: Penny Cherubino
Photos: ©2013 Penny Cherubino
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