This simple recipe will keep you and your family warm on a cold night, and leftovers the next day for lunch taste even better. Prefer 100% grass-fed lamb or 100% grass-fed beef instead of turkey? Go ahead! Use lamb or beef stock instead of poultry stock, and red wine instead of white.
- 2 T vegetable or olive oil
- 3 lbs turkey kabob (dark) or stew meat (white), cut into ¾ inch chunks, or wings (dark meat)
- 1 medium-large yellow onion, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 2-3 cloves of garlic, depending on your preference, finely chopped
- 2 medium carrots, peeled, sliced into ½ inch rounds
- 1 medium parsnip, peeled, sliced into ½ inch rounds
- 2 medium turnip, peeled, ½ inch cubes
- 3 medium firm, waxy potatoes, peeled and quartered (Yukon Gold or similar)
- 3 cups chicken, turkey, or vegetable stock
- 1 cup dry white wine (or 1 more cup of stock if you don't want to use wine)
- ½ tsp each dried rosemary, oregano, parsley, thyme, or a mix of 2 tsp your favorite dried herbs
- Salt to taste, about 1 to 2 tsp
- Freshly ground black pepper
Heat oil in a large Dutch oven or pot over medium-high heat and add the turkey meat. Brown pieces approximately 2-3 minutes per side, working in batches if necessary.
Remove turkey from the pot, add the onions and celery and cook for a few minutes until they turn translucent. Add the garlic and cook for another minute, then add the remaining vegetables, turkey meat, stock, dried herbs, salt, and pepper. Reduce heat to medium low and cover. Cook at a simmer for 45 minutes to an hour until the vegetables and potatoes are soft but not mushy, stirring every once in a while.
Taste and adjust your salt, pepper, and herb levels and serve with tasty crusty bread, if you’d like.