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Turkey Stew

Print Recipe
Course Meat, Fish & Seafood Dishes, Soups, Chilis & Stews
Servings 4 servings

Ingredients
  

  • extra virgin olive oil to coat the bottom of the pot
  • 2 cloves garlic minced
  • fresh rosemary
  • 1 large onion chopped
  • 3 parsnips peeled and sliced
  • 3 carrots scrapped and sliced
  • 0.5 head cabbage shredded
  • 1 pound organic turkey meat cubed
  • 1 can organic crushed tomatoes 16 oz
  • 2 cups broth or 2 teaspoons chicken soup base and water
  • 1 pound mushrooms sliced
  • 1 pound 3 oz. can cannellini beans omit beans for low carb version
  • 4 small zucchini sliced
  • salt and pepper to taste
  • hot sauce optional seasoning at the end

Instructions
 

  • Sauté garlic, onion, parsnips, and carrots in extra virgin olive oil. Add 1/2 head of shredded cabbage. Add cubed turkey meat and organic crushed tomatoes and enough broth or bouillon to just keep it simmering. Cook until vegetables are almost tender, maybe 15 minutes.Add mushrooms, beans and zucchini and cook another 10 minutes. Add broth, if needed, during cooking to make it the consistency of stew. Salt and pepper to taste. Add hot sauce as seasoning at the end for more zing.  (Recipe #846)