Savory 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 coins
• 2 stalks celery, sliced
• 1 pound russet potatoes, peeled and cut into 1-inch cubes
• 4 cups turkey or chicken stock
• 1 tablespoon tomato paste
• 2 teaspoons fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Season the turkey pieces with salt and pepper.

2. 2

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

   8:00 · Brown the turkey
3. 3

   Add the onion to the pot and cook over medium heat for 4 minutes, until softened.

   4:00 · Cook onion
4. 4

   Stir in the garlic, carrots, and celery, and cook for 3 minutes, stirring occasionally.

   3:00 · Cook vegetables
5. 5

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

   1:00 · Cook flour
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 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 60 minutes, stirring occasionally.

   1:00:00 · Simmer stew
9. 9

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

   5:00 · Cook peas
10. 10

    Remove the bay leaves, taste and adjust seasoning with salt and pepper, and stir in the fresh parsley before serving.