Easy Turkey Stew With Root Vegetables
A warming and nourishing stew made with tender turkey thighs, hearty root vegetables, and fragrant herbs. Slow-cooked until rich and flavorful, this protein-packed dish is perfect for cozy family dinners or meal prep.
Equipment
- 1 Dutch oven (large, oven-safe pot with lid)
- 1 Wooden Spoon
- 1 Chef’s knife
- 1 Cutting board
- 1 Mixing Bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds turkey thighs or legs, skin-on, bone-in
- 1 medium-large yellow onion roughly chopped (about 1 ½ cups)
- 2 celery stalks roughly chopped (about 1 ½ cups)
- 2 teaspoons salt plus more to taste
- 1 quart 4 cups chicken, turkey, or vegetable stock
- 2 medium carrots peeled and sliced (about 1 ¼ cups)
- 1 –2 medium turnips peeled and cubed (½-inch pieces)
- 1 medium rutabaga peeled and sliced (¼-inch thick)
- 3 medium Yukon Gold potatoes peeled and quartered
- 1 teaspoon herbes de Provence or Italian herb blend
- Freshly ground black pepper to taste
Instructions
- Preheat the Oven: Start by setting your oven to 300°F (150°C) so it’s ready for slow cooking the stew. Preheating ensures the turkey and vegetables cook evenly, allowing the flavors to meld beautifully during the long cooking process.
- Prepare and Pat Dry the Turkey: While the oven is heating, take the turkey thighs or legs and gently pat them dry with paper towels. Removing excess moisture helps the meat brown evenly and develop a rich, caramelized flavor. Season lightly with a pinch of salt for added depth.
- Brown the Turkey Thighs: Heat 2 tablespoons of extra virgin olive oil in a large, oven-safe Dutch oven over medium-high heat. Once hot, carefully add the turkey pieces, skin side down first. Brown each side for 2–3 minutes until a golden crust forms. If your pot isn’t large enough, work in batches to avoid overcrowding, which can steam the meat instead of browning it. Once browned, remove the turkey from the pot and set it aside in a bowl.
- Sauté the Aromatics: In the same Dutch oven, add the roughly chopped onions and celery. Stir them in the flavorful oil and browned turkey juices.Cook for about 5 minutes, stirring occasionally, until the onions become translucent and edges begin to caramelize. This step builds a savory base for the stew.
- Combine Turkey and Stock for First Oven Stage: Return the browned turkey thighs to the pot, nestling them among the onions and celery. Sprinkle 2 teaspoons of salt evenly over the meat and vegetables. Pour in half of your stock (about 2 cups) to cover the bottom layers. Bring the mixture to a gentle simmer on the stovetop before covering the Dutch oven with its lid. Transfer the pot to the preheated oven and let it cook for 1 hour and 15 minutes. This slow cooking tenderizes the turkey and allows its flavors to infuse the base vegetables.
- Prepare the Root Vegetables: While the turkey cooks, peel and chop your root vegetables: slice the carrots into ¼-inch rounds, cube the turnips into ½-inch pieces, halve and slice the rutabaga, and quarter the Yukon Gold potatoes. These hearty vegetables will absorb the turkey flavor and create a rich, filling stew.
- Add Remaining Vegetables and Herbs: After the first cooking stage, carefully remove the Dutch oven from the oven. Add all the prepared root vegetables on top of the partially cooked turkey, along with 1 teaspoon of herbes de Provence (or an Italian herb blend). Pour in the remaining 2 cups of stock to ensure everything is slightly submerged. Stir gently to combine, taking care not to tear the turkey pieces.
- Return to Oven for Second Cooking Stage: Cover the Dutch oven and return it to the oven. Allow the stew to cook for an additional 45 minutes to 1 hour, or until the vegetables are tender when pierced with a fork. This final stage melds all flavors, producing a rich and aromatic stew.
- Remove, Cool, and Shred the Turkey: Once the vegetables are tender, carefully remove the turkey pieces from the stew and place them in a separate bowl. Allow them to cool just enough to handle safely. Using your fingers or a fork, strip the meat off the bones and discard the skin and bones. Cut the meat into bite-sized pieces, roughly 1½ inches, for perfect stew-sized portions.
- Return Turkey to the Stew and Season: Add the shredded turkey back into the Dutch oven with the cooked vegetables and broth. Stir gently to combine. Taste the stew and season with additional salt and freshly ground black pepper as needed. The flavors should be balanced: savory, slightly herby, and deeply comforting.
- Serve and Enjoy: Ladle the stew into bowls while warm. The combination of tender turkey, fiber-rich root vegetables, and aromatic herbs makes for a filling, wholesome meal. Perfect for family dinners, meal prep, or a cozy night in, this stew pairs beautifully with crusty bread or a simple green salad.
Notes
- Use turkey thighs or legs with skin-on and bone-in for the richest flavor; dark meat stays tender during slow cooking.
- If you prefer a quicker option, cut the turkey into smaller pieces before browning, but the texture may differ slightly.
- Herbes de Provence adds a delicate floral note; if unavailable, an Italian herb blend works well.
- Adjust salt gradually—broth and vegetables may already contribute flavor, so taste before adding more.
- This stew is ideal for meal prep: flavors deepen after a day in the fridge.
- For extra richness, add a splash of dry white wine during the first oven stage.
- Root vegetables like turnips, rutabaga, and potatoes can be substituted or combined depending on seasonality.
