Whole30 Creamy Turkey And Veggie Stew Recipes

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HEARTY TURKEY STEW WITH VEGETABLES



Hearty Turkey Stew with Vegetables image

Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.

Provided by PIPPYMOE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced

Steps:

  • Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  • Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g

WHOLE30 CREAMY TURKEY AND VEGGIE STEW



Whole30 Creamy Turkey and Veggie Stew image

Provided by Megan Mitchell

Categories     main-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 19

2 to 3 tablespoons coconut oil
3 scallions, thinly sliced
1 clove garlic, finely grated or minced
1 pound ground dark meat turkey
1 1/2 tablespoons curry powder
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
One 13.5-ounce can full-fat coconut milk, such as Native Forest or Chaokoh
1 cup Whole30-approved chicken stock (such as homemade or Pacific Foods Organic Unsalted; see Cook's Note)
3 tablespoons coconut aminos
2 teaspoons Whole30-approved fish sauce (such as Red Boat; see Cook's Note)
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 large red bell pepper, cut into 1-inch-long thin strips
8 ounces snap peas, cut in half on a bias (about 2 cups)
1 cup soy bean sprouts

Steps:

  • Heat a shallow 12-inch Dutch oven over medium heat until hot. Add the coconut oil and melt, if necessary, then add the scallions and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and cook, breaking it into small pieces with a wooden spoon or silicone spatula and stirring often, until browned, 5 to 6 minutes.
  • Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
  • cinnamon and cayenne and cook, stirring, until the spices bloom, about 2 minutes. Add the coconut milk, chicken stock, coconut aminos and fish sauce. Stir together and bring to a simmer.
  • Add the sweet potatoes and bell pepper, cover with the lid half on and cook for 8 to 10 minutes. Stir in the snap peas, cover completely and cook until the snap peas are crisp-tender and still bright green, 4 to 5 minutes. Uncover and remove from the heat. Stir in the 1 cup bean sprouts and taste, adjusting the seasonings, if necessary.
  • Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.

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