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Turkey Meatball and Vegetable Stew

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Turkey Meatball and Vegetable Stew

Directions

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Ingredients :

  • ½ cup quick-cooking oats
  • ½ cup minced white onion
  • ½ cup sliced fresh mushrooms
  • 1 ½ tablespoons minced fresh basil
  • 1 ½ tablespoons minced fresh parsley (Optional)
  • 2 cloves garlic
  • minced
  • 1 large egg
  • lightly beaten
  • 1 teaspoon Worcestershire sauce
  • salt and ground black pepper to taste
  • 1 pound 93% lean ground turkey
  • 3 cups chopped butternut squash
  • 2 cups chopped carrots
  • 2 cups chopped mushrooms
  • 1 cup chopped celery
  • 1 cup chopped parsnips
  • 1 medium red onion
  • chopped
  • 2 cloves garlic
  • minced
  • 1 bay leaf
  • 6 cups chicken broth
  • ⅔ cup dry white wine (Optional)
  • 1 cup frozen green peas
  • 3 tablespoons cornstarch (Optional)
  • 2 tablespoons chopped fresh parsley (Optional)
  • Methods :

  • Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
  • Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
  • Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
  • Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
  • If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.
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