Turkey and Sweet Corn Stew with Potatoes and Herbs

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 2 tbsp olive oil
• 1 1/2 lb boneless, skinless turkey thighs (or breast), cut into 1-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken or turkey broth
• 1 lb Yukon Gold potatoes, cut into 3/4-inch cubes
• 2 cups sweet corn kernels (fresh or frozen)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 bay leaf
• 1 tbsp honey (optional, for a mild sweetness)
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional, to brighten)

Do This

• 1) Brown turkey in oil (medium-high), season with salt and pepper; remove.
• 2) Sauté onion, then garlic; melt butter.
• 3) Stir in flour for 1 minute; slowly whisk in broth.
• 4) Add potatoes, thyme, bay leaf, and turkey; simmer 15 minutes.
• 5) Add corn; simmer 10–12 minutes until potatoes are tender and turkey hits 165°F.
• 6) Stir in honey (optional), parsley, and lemon juice (optional); adjust seasoning.

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Why You’ll Love This Recipe

• Comforting and homey: tender turkey, creamy potatoes, and sweet corn in a savory broth.
• One-pot cooking with simple pantry ingredients and straightforward steps.
• Mildly sweet (from corn, with an optional touch of honey) without being dessert-sweet.
• Great for leftovers: it reheats beautifully for easy lunches.

Grocery List

• Produce: 1 large yellow onion, 3 garlic cloves, 1 lb Yukon Gold potatoes, fresh parsley, 1 lemon (optional)
• Dairy: unsalted butter
• Pantry: olive oil, all-purpose flour, low-sodium chicken or turkey broth, sweet corn kernels (fresh/frozen/canned), dried thyme, bay leaf, honey (optional), kosher salt, black pepper

Full Ingredients

Turkey and aromatics

• Olive oil: 2 tablespoons
• Turkey: 1 1/2 pounds boneless, skinless turkey thighs (preferred for tenderness) or turkey breast, cut into 1-inch pieces
• Kosher salt: 1 1/2 teaspoons, plus more to taste
• Black pepper: 1/2 teaspoon
• Yellow onion: 1 large, diced (about 2 cups)
• Garlic: 3 cloves, minced

Stew base

• Unsalted butter: 2 tablespoons
• All-purpose flour: 2 tablespoons
• Low-sodium broth: 4 cups chicken or turkey broth
• Yukon Gold potatoes: 1 pound, cut into 3/4-inch cubes (about 3 cups)
• Sweet corn kernels: 2 cups (fresh or frozen; if canned, drain well)

Herbs and finishing touches

• Dried thyme: 1 teaspoon (or 1 tablespoon chopped fresh thyme)
• Bay leaf: 1
• Honey (optional): 1 tablespoon (adds a gentle, rounded sweetness)
• Fresh parsley: 2 tablespoons, chopped
• Lemon juice (optional): 1 tablespoon (brightens the stew right at the end)

Step-by-Step Instructions

Step 1: Prep the ingredients for smooth cooking

Dice the onion, mince the garlic, and cube the potatoes into roughly 3/4-inch pieces so they cook evenly. Cut the turkey into 1-inch chunks and pat dry with paper towels (dry turkey browns better).

Measure the broth and set out the thyme and bay leaf so they’re ready to go once the pot is hot.

Step 2: Brown the turkey for deeper flavor

Heat a large Dutch oven or heavy-bottomed pot (about 5 to 6 quarts) over medium-high heat. Add 2 tablespoons olive oil.

Season the turkey pieces with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Add the turkey in a single layer (work in two batches if needed to avoid crowding). Cook for 5 to 7 minutes total, turning occasionally, until the outside is lightly browned. The turkey does not need to be fully cooked yet.

Transfer turkey to a plate and set aside.

Step 3: Sauté onion and garlic until sweet and fragrant

Reduce heat to medium. Add the diced onion to the same pot and cook for 5 minutes, stirring and scraping up any browned bits on the bottom.

Add the minced garlic and cook for 30 seconds, just until fragrant (don’t let it brown).

Step 4: Build a light roux to thicken the stew

Add 2 tablespoons unsalted butter to the pot and let it melt. Sprinkle in 2 tablespoons flour and stir continuously for 1 minute. You’re aiming for a smooth paste that smells lightly toasty (this cooks out the raw flour taste).

Step 5: Add broth, then potatoes and herbs

Slowly pour in about 1 cup of the broth while stirring constantly to keep things smooth, then add the remaining broth and stir well.

Add the cubed potatoes, 1 teaspoon dried thyme, and 1 bay leaf. Bring the stew to a gentle simmer over medium-high heat.

Step 6: Simmer with turkey until tender and cozy

Return the browned turkey (and any juices from the plate) to the pot. Once simmering, reduce heat to low, cover partially, and simmer for 15 minutes, stirring once or twice to prevent sticking.

The potatoes should be starting to soften at this point, and the broth will begin to look lightly thickened.

Step 7: Add corn and finish cooking

Stir in the 2 cups sweet corn. Continue to simmer, partially covered, for 10 to 12 minutes, or until the potatoes are fork-tender and the turkey is fully cooked.

If you want to be exact, check that the turkey reaches an internal temperature of 165°F (74°C) in the thickest piece.

Step 8: Season to taste and serve

Remove and discard the bay leaf. Taste the stew and adjust with more salt and pepper if needed.

For that signature “mildly sweet” comfort, stir in 1 tablespoon honey (optional). For a little lift, stir in 1 tablespoon lemon juice (optional). Finish with 2 tablespoons chopped fresh parsley.

Serve hot, ideally with crusty bread or warm biscuits for soaking up the broth.

Pro Tips

• Don’t crowd the turkey: Browning adds big flavor, but it only happens if the pieces have space. If your pot is small, brown in two batches.
• Cut potatoes evenly: 3/4-inch cubes cook through in the simmer time without turning to mash.
• Control thickness: For a thicker stew, simmer uncovered for the last 5 minutes. For a thinner stew, add an extra 1/2 cup broth.
• Use low-sodium broth: It lets you season gradually, especially since turkey and potatoes soak up salt.
• Add honey only at the end: It keeps the sweetness clean and gentle rather than cooked-down and heavy.

Variations

• Leftover turkey version: Skip browning. Sauté onion and garlic, proceed with the roux and broth, cook potatoes until tender, then add 3 cups shredded cooked turkey with the corn just long enough to warm through (about 5 minutes).
• Creamier homestyle stew: Stir in 1/2 cup whole milk or 1/3 cup heavy cream at the end and warm gently for 1 to 2 minutes (do not boil hard).
• Herb swap: Replace thyme with 1 teaspoon dried sage for a more classic “holiday turkey” flavor.

Storage & Make-Ahead

Cool stew to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until hot throughout (aim for 165°F), adding a splash of broth or water if it thickened in the fridge.

To freeze: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that potatoes can soften slightly after freezing, but the flavor remains excellent.

Nutrition (per serving)

Approximate (based on 6 servings): 370 calories, 34 g protein, 31 g carbohydrates, 12 g fat, 4 g fiber, 620 mg sodium (varies by broth and added salt), 6 g sugars.