Hearty Turkey and Vegetable Stew with Sage and Thyme

Ingredients

• 2 pounds boneless skinless turkey thighs, cut into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced into rounds
• 3 stalks celery, sliced
• 1 1/2 pounds yukon gold potatoes, cut into 1-inch chunks
• 2 tablespoons all-purpose flour
• 6 cups turkey or chicken stock
• 2 tablespoons tomato paste
• 2 teaspoons fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 1 cup frozen peas
• 0 salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Season the turkey pieces with salt and black pepper.

2. 2

   Heat the olive oil in a 6-quart pot over medium-high heat. Brown the turkey in batches, about 4 minutes per batch, until golden on all sides, then transfer to a plate.

   4:00 · Brown turkey
3. 3

   Add the onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Soften onion
4. 4

   Stir in the garlic, carrots, and celery and cook until fragrant, about 2 minutes.

   2:00 · Cook vegetables
5. 5

   Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.

6. 6

   Stir in the tomato paste, then pour in the stock, scraping the bottom of the pot to release any browned bits.

7. 7

   Return the browned turkey to the pot and add the potatoes, sage, thyme, and bay leaves. Bring to a boil.

8. 8

   Reduce heat to low, cover, and simmer until the turkey and potatoes are tender, about 45 minutes.

   45:00 · Simmer stew
9. 9

   Stir in the frozen peas and cook until heated through, about 5 minutes.

   5:00 · Cook peas
10. 10

    Remove the bay leaves, taste, and adjust seasoning with salt and pepper as needed.

11. 11

    Ladle the stew into bowls and garnish with fresh parsley before serving.