Light and Hearty Turkey and Vegetable Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb (680 g) boneless, skinless turkey breast or thighs, cut into 1-inch chunks
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 ribs celery, sliced (optional but recommended)
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine (or extra broth)
• 4 cups (960 ml) low-sodium turkey or chicken broth
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 1 cup (150 g) frozen peas
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, to brighten)

Do This

• 1) Toss turkey with 1 tsp salt, pepper, and flour.
• 2) Brown turkey in olive oil over medium-high heat (about 5–6 minutes); remove to a plate.
• 3) Sauté onion, carrots, and celery over medium heat (6–8 minutes); add garlic and tomato paste (1 minute).
• 4) Deglaze with wine (or broth), scraping up browned bits (1–2 minutes).
• 5) Add broth, potatoes, thyme, rosemary, bay leaf, Worcestershire, and remaining 1/4 tsp salt; simmer 15 minutes.
• 6) Return turkey; simmer 10–12 minutes until potatoes are tender and turkey reaches 165°F (74°C).
• 7) Stir in peas 2–3 minutes; finish with parsley and lemon juice. Taste and adjust salt/pepper.

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Why You’ll Love This Recipe

• Lighter but still satisfying: A savory, herb-scented broth with plenty of chunky vegetables and turkey.
• One-pot comfort: Everything cooks in a single Dutch oven or soup pot for easy cleanup.
• Weeknight-friendly: Simple steps and everyday ingredients, but it tastes slow-simmered.
• Great leftovers: The flavors deepen overnight, and it reheats beautifully.

Grocery List

• Produce: Yellow onion, carrots, celery (optional), garlic, Yukon Gold potatoes, fresh parsley, lemon (optional)
• Meat: Boneless, skinless turkey breast or turkey thighs
• Frozen: Frozen peas
• Pantry: Low-sodium turkey or chicken broth, olive oil, all-purpose flour, tomato paste, dried thyme, dried rosemary, bay leaf, Worcestershire sauce, kosher salt, black pepper
• Optional: Dry white wine

Full Ingredients

Turkey

• 1 1/2 lb (680 g) boneless, skinless turkey breast or turkey thighs, cut into 1-inch chunks
• 1 tsp kosher salt (for seasoning the turkey)
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour (for light thickening and better browning)
• 2 tbsp olive oil

Vegetables & Aromatics

• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, peeled and sliced into 1/2-inch rounds (about 1 1/2 cups)
• 2 ribs celery, sliced (about 1 cup; optional but recommended)
• 3 cloves garlic, minced
• 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks (about 4 cups)
• 1 cup (150 g) frozen peas

Broth & Herbs

• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine (optional) or replace with 1/2 cup (120 ml) broth
• 4 cups (960 ml) low-sodium turkey broth or chicken broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1 tsp Worcestershire sauce
• 1/4 tsp kosher salt (for the pot), plus more to taste

To Finish

• 2 tbsp chopped fresh parsley
• 1 tbsp fresh lemon juice (optional, but excellent for balance)

Step-by-Step Instructions

Step 1: Prep and lightly flour the turkey

Pat the turkey pieces dry with paper towels (this helps them brown instead of steam). In a bowl, toss the turkey with 1 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp flour until evenly coated. Set aside while you heat the pot.

Step 2: Brown the turkey for extra flavor

Heat a large Dutch oven or heavy soup pot over medium-high heat for 2 minutes. Add 2 tbsp olive oil.

Add the turkey in a single layer (work in two batches if needed to avoid crowding). Cook for 5–6 minutes total, turning occasionally, until lightly browned on multiple sides. The turkey does not need to be cooked through yet.

Transfer the browned turkey to a plate and set aside.

Step 3: Sauté the vegetables until starting to soften

Reduce heat to medium. Add the diced onion, sliced carrots, and celery (if using) to the pot. Cook for 6–8 minutes, stirring and scraping up any browned bits, until the onion looks translucent and the carrots begin to soften.

Add the garlic and cook for 30 seconds, stirring constantly so it doesn’t scorch.

Step 4: Build the base with tomato paste and deglaze

Stir in 1 tbsp tomato paste and cook for 1 minute to caramelize it slightly (this adds depth without making the stew heavy).

Pour in 1/2 cup (120 ml) white wine (or broth). Simmer for 1–2 minutes, scraping the bottom of the pot to dissolve the flavorful browned bits into the liquid.

Step 5: Add broth, potatoes, and herbs; simmer

Add 4 cups (960 ml) broth, the potatoes, thyme, rosemary, bay leaf, Worcestershire, and the remaining 1/4 tsp salt.

Bring to a gentle boil over high heat, then immediately reduce to low to maintain a steady simmer (small bubbles, not a rolling boil). Simmer uncovered for 15 minutes, stirring once or twice, until the potatoes are close to tender when pierced with a fork.

Step 6: Return turkey and finish cooking

Return the browned turkey (and any juices on the plate) to the pot. Keep the stew at a gentle simmer for 10–12 minutes, or until the turkey is cooked through and the potatoes are fully tender.

For food safety, check that the turkey reaches an internal temperature of 165°F (74°C) in the thickest pieces.

Step 7: Add peas and finish with parsley and lemon

Stir in 1 cup frozen peas and simmer for 2–3 minutes, just until the peas are hot and bright green.

Turn off the heat. Stir in 2 tbsp chopped parsley and 1 tbsp lemon juice (optional). Taste and adjust seasoning with additional salt and pepper as needed. Remove the bay leaf before serving.

Pro Tips

• Don’t rush the browning: Those golden bits on the pot (fond) are where a lot of the stew’s savory flavor comes from.
• Keep it lighter: Maintain a gentle simmer (not a hard boil). Boiling can make turkey breast tougher and can break down potatoes too quickly.
• Even potato pieces matter: Cut potatoes to similar size so they finish cooking at the same time.
• Control thickness naturally: If you want it slightly thicker without adding more flour, mash a few potato chunks against the side of the pot and stir them in.
• Brighten at the end: A small splash of lemon juice right before serving makes the broth taste fuller and more balanced.

Variations

• Creamy but still light: Stir in 1/2 cup (120 ml) half-and-half at the very end (do not boil after adding) for a gentler creamy finish.
• More herbs: Replace dried herbs with fresh: use 1 tbsp chopped fresh thyme and 2 tsp chopped fresh rosemary (add with the broth).
• Extra vegetables: Add 1 cup sliced mushrooms with the onions, or stir in 2 cups baby spinach during the last 2 minutes.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot (at least 165°F/74°C). For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. If the stew thickens in the fridge, add a splash of broth or water while reheating to loosen it back to a brothy consistency.

Nutrition (per serving)

Approximate, based on 6 servings: 320 calories, 28 g protein, 8 g fat, 30 g carbs, 4 g fiber, 650 mg sodium.