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Why You'll Love This batch cooked turkey stew with carrots parsnips and fresh herbs
- Easy to Make: This recipe is very simple to prepare, and it's perfect for beginners.
- Customizable: You can add your favorite spices or herbs to make the recipe your own.
- Perfect for Crowds: This recipe makes a large batch of stew, making it perfect for feeding a crowd.
- Leftovers: This recipe is great for using up leftover turkey, and it's also a great way to make leftovers for future meals.
- Nutritious: This recipe is packed with nutritious ingredients, including lean protein, fiber-rich vegetables, and fresh herbs.
- Cost-Effective: This recipe is very cost-effective, as it uses affordable ingredients and makes a large batch of stew.
- Freezer-Friendly: This recipe is freezer-friendly, making it perfect for meal prep or future meals.
- Delicious: This recipe is incredibly delicious, and it's sure to become a new favorite in your household.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, carrots, parsnips, and fresh herbs. The turkey provides lean protein, while the carrots and parsnips add natural sweetness and fiber. The fresh herbs, such as thyme and rosemary, add a fragrant and savory flavor to the stew. When selecting these ingredients, look for fresh and high-quality options. For the turkey, you can use leftover roasted turkey or cook fresh turkey breast or thighs. For the carrots and parsnips, choose firm and fresh roots. For the fresh herbs, choose fragrant and fresh leaves.
How to Make batch cooked turkey stew with carrots parsnips and fresh herbs
Chop the carrots and parsnips into bite-sized pieces. Make sure they are roughly the same size so they cook evenly.
Cook the turkey breast or thighs in a large pot of boiling water until it's cooked through. Then, let it rest before chopping it into bite-sized pieces.
Sauté the chopped onions, garlic, and fresh herbs in a large pot until they're softened and fragrant.
Add the chopped carrots, parsnips, and cooked turkey to the pot. Stir to combine and cook until the vegetables are tender.
Add the chicken broth, salt, and pepper to the pot. Stir to combine and bring the stew to a simmer.
Simmer the stew for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
Tips for Perfect Results
Fresh herbs like thyme and rosemary add a bright and fragrant flavor to the stew. Make sure to use fresh herbs for the best flavor.
The carrots and parsnips should be tender but still crisp. Avoid overcooking them, as they can become mushy and unappetizing.
Using low-sodium broth helps to control the amount of salt in the stew. You can always add more salt to taste, but it's harder to remove excess salt.
Letting the stew rest for 10-15 minutes before serving allows the flavors to meld together and the stew to thicken slightly.
Serving the stew with crusty bread is a great way to soak up the flavorful broth. Try using a rustic bread or a baguette for the best results.
Feel free to experiment with different spices and seasonings to make the stew your own. Try adding a pinch of cumin or a sprinkle of paprika for added depth of flavor.
This stew can be made ahead of time and refrigerated or frozen for later use. Simply reheat it and serve when you're ready.
This stew is a great way to use up leftover turkey. Simply shred or chop the cooked turkey and add it to the stew.
Common Mistakes to Avoid
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Overcooking the Vegetables:
Fix: To avoid overcooking the vegetables, check on them regularly and remove them from the heat when they're tender but still crisp. You can also add them to the stew towards the end of cooking time to prevent overcooking.
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Using Low-Quality Broth:
Fix: To avoid using low-quality broth, make your own broth from scratch or use a high-quality store-bought broth. This will ensure that your stew has a rich and flavorful broth.
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Not Letting it Rest:
Fix: To avoid not letting the stew rest, let it rest for 10-15 minutes before serving. This will allow the flavors to meld together and the stew to thicken slightly.
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Not Seasoning Enough:
Fix: To avoid not seasoning enough, taste the stew regularly and add more salt, pepper, or other seasonings as needed. You can also add a pinch of cumin or a sprinkle of paprika for added depth of flavor.
Variations & Substitutions
To make a vegetarian version of the stew, simply omit the turkey and add more vegetables, such as diced bell peppers or sliced mushrooms.
To make a vegan version of the stew, simply omit the turkey and use a vegan broth. You can also add more vegetables, such as diced bell peppers or sliced mushrooms.
To make a gluten-free version of the stew, simply use gluten-free broth and omit any gluten-containing ingredients, such as wheat or barley.
To make a spicy version of the stew, simply add more red pepper flakes or diced jalapenos to the pot. You can also add a pinch of cayenne pepper for added heat.
To make a mushroom version of the stew, simply add more sliced or diced mushrooms to the pot. You can also use different types of mushrooms, such as cremini or shiitake, for added depth of flavor.
To make a white bean version of the stew, simply add more canned white beans, such as cannellini or Great Northern beans, to the pot. You can also use cooked dried beans for added texture and flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Simply cool the stew to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate.
The stew can be frozen for up to 3 months. Simply cool the stew to room temperature, then transfer it to a freezer-safe container or bag and freeze. When you're ready to eat it, simply thaw the stew overnight in the refrigerator, then reheat it on the stovetop or in the microwave.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen vegetables?
Yes, you can use frozen vegetables in a pinch. However, keep in mind that frozen vegetables can be softer and less flavorful than fresh vegetables. If you do use frozen vegetables, thaw them first and pat them dry with paper towels to remove excess moisture.
Can I make this in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the turkey and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours. This is a great option for busy days when you don't have a lot of time to cook.
Can I use different types of protein?
Yes, you can use different types of protein in this recipe. Some options include chicken, beef, or pork. Keep in mind that cooking times may vary depending on the type of protein you use, so be sure to adjust the cooking time accordingly.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to make it your own. Some options include diced potatoes, sliced carrots, or chopped celery. You can also add different spices or herbs to give the stew more flavor. Just be sure to adjust the cooking time and seasoning accordingly.
Can I serve this with other sides?
Yes, you can serve this stew with other sides to make it a complete meal. Some options include crusty bread, salad, or roasted vegetables. You can also serve it with mashed potatoes, rice, or quinoa for a more filling meal.
Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Simply cool the stew to room temperature, then transfer it to a freezer-safe container or bag and freeze. When you're ready to eat it, simply thaw the stew overnight in the refrigerator, then reheat it on the stovetop or in the microwave.
Can I make this recipe in bulk?
Yes, you can make this recipe in bulk to feed a crowd. Simply multiply the ingredients and cook the stew in a large pot or slow cooker. You can also make individual portions and freeze them for later use.
batch cooked turkey stew with carrots parsnips and fresh herbs
Ingredients
- 1 pound boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup frozen peas and carrots
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Heat the oil in a large pot. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until it's translucent, about 5 minutes.
- Step 2: Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 3: Add the turkey and cook until browned. Add the turkey to the pot and cook until it's browned on all sides, about 5-7 minutes.
- Step 4: Add the carrots, parsnips, thyme, salt, and pepper. Add the chopped carrots and parsnips, dried thyme, salt, and pepper to the pot. Stir to combine.
- Step 5: Pour in the chicken broth and bring to a boil. Pour in the chicken broth and bring the mixture to a boil.
- Step 6: Reduce heat and simmer for 20 minutes. Reduce the heat to low and simmer the stew for 20 minutes, or until the vegetables are tender.
- Step 7: Stir in the frozen peas and carrots. Stir in the frozen peas and carrots and cook for an additional 2-3 minutes, until they're thawed and heated through.
- Step 8: Serve hot, garnished with parsley. Serve the stew hot, garnished with chopped fresh parsley.
Recipe Notes
- You can use either turkey breast or thighs for this recipe, depending on your preference.
- If using frozen peas and carrots, make sure to thaw them first before adding to the stew.
- You can also add other vegetables like potatoes, celery, or mushrooms to the stew if you like.
- For a creamier stew, you can add 1-2 tablespoons of all-purpose flour to the pot before adding the chicken broth.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
