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Why You'll Love This savory slow cooker turkey stew with carrots turnips and garlic
- Easy to Make: This recipe is incredibly simple to prepare and requires minimal effort.
- Delicious Flavor: The combination of turkey, carrots, turnips, and garlic creates a rich and savory flavor profile.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked in a slow cooker while you're away.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different ingredients.
- Nourishing: This recipe is packed with nutrients from the turkey, carrots, turnips, and garlic, making it a healthy and satisfying meal option.
- Perfect for Meal Prep: This recipe makes a large batch, making it perfect for meal prep or feeding a crowd.
- Cost-Effective: This recipe is budget-friendly and uses affordable ingredients, making it a great option for those on a budget.
- Freezer Friendly: This recipe can be frozen for up to 3 months, making it a great option for future meals.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, carrots, turnips, garlic, and chicken broth. The turkey provides a lean source of protein, while the carrots and turnips add natural sweetness and texture. The garlic adds a pungent flavor, and the chicken broth helps to bring all the flavors together. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also substitute some of these ingredients with similar alternatives, such as using beef broth instead of chicken broth or adding other root vegetables like parsnips or rutabaga.
How to Make savory slow cooker turkey stew with carrots turnips and garlic
Chop the carrots and turnips into bite-sized pieces, and mince the garlic. Cut the turkey into 1-inch pieces and season with salt and pepper.
Heat a large skillet over medium-high heat and add the turkey. Cook until browned on all sides, about 5-7 minutes. Remove the turkey from the skillet and set aside.
Add the chopped carrots and turnips to the skillet and cook until they start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the chicken broth, browned turkey, and any accumulated juices to the slow cooker. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the meat to become tender.
Feel free to experiment with different spices and herbs to add more flavor to the stew. Some options include thyme, rosemary, or paprika.
Choose a slow cooker that's large enough to hold all the ingredients and has a temperature control feature to ensure the stew cooks evenly.
Add a splash of vinegar or lemon juice to the stew to balance out the flavors and add a touch of brightness.
Garnish the stew with fresh herbs like parsley, thyme, or rosemary to add a pop of color and freshness.
Serve the stew with some crusty bread, over mashed potatoes, or with a side salad to make it a complete meal.
Common Mistakes to Avoid
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Overcooking the Turkey: What goes wrong: Overcooking the turkey can make it dry and tough.
Fix: Cook the turkey until it reaches an internal temperature of 165°F (74°C) and then remove it from the heat.
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Not Browning the Meat: What goes wrong: Not browning the meat can result in a lack of flavor and texture.
Fix: Take the time to brown the turkey on all sides before adding it to the slow cooker.
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Not Adjusting the Seasoning: What goes wrong: Not adjusting the seasoning can result in a stew that's too salty or bland.
Fix: Taste and adjust the seasoning as needed throughout the cooking process.
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Not Letting it Rest: What goes wrong: Not letting the stew rest can result in a messy and unappetizing presentation.
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to become tender.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the turkey with some roasted vegetables, such as eggplant or zucchini, and add some beans or lentils for protein.
Add some smoked paprika or chipotle peppers in adobo sauce to give the stew a smoky flavor.
Replace the carrots and turnips with some low-carb vegetables, such as bell peppers or mushrooms, and serve the stew over a bed of greens or with a side of cauliflower rice.
Add some mushrooms, especially porcini or shiitake, to give the stew a rich and earthy flavor.
Replace the all-purpose flour with some gluten-free flour, such as almond or coconut flour, and be sure to check the ingredients of the chicken broth and any other store-bought ingredients for gluten.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. It's best to freeze it in airtight containers or freezer bags to prevent freezer burn.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen vegetables?
Yes, you can use frozen vegetables, such as frozen carrots or turnips. Just be sure to thaw them first and pat them dry with a paper towel to remove excess moisture.
Can I make this in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the turkey and cook the vegetables in the Dutch oven, then add the chicken broth and bring to a boil. Cover the Dutch oven and transfer it to the oven, where it will cook at 300°F (150°C) for about 2-3 hours, or until the turkey is tender and the vegetables are cooked through.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew to suit your tastes. Some options include diced potatoes, green beans, or peas. Just be sure to adjust the cooking time and liquid accordingly.
Is this recipe gluten-free?
This recipe is mostly gluten-free, but it depends on the type of chicken broth you use. Be sure to check the ingredients of the chicken broth and any other store-bought ingredients for gluten. You can also replace the all-purpose flour with some gluten-free flour, such as almond or coconut flour, if needed.
Can I make this in a slow cooker?
Yes, this recipe is perfect for a slow cooker. Brown the turkey and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. Just be sure to heat it to an internal temperature of 165°F (74°C) to ensure food safety.
Can I freeze the stew in individual portions?
Yes, you can freeze the stew in individual portions. Just be sure to cool it to room temperature first, then transfer it to airtight containers or freezer bags and label them with the date and contents. Frozen stew will keep for up to 3 months.
Savory Slow Cooker Turkey Stew with Carrots, Turnips, and Garlic
Ingredients
- 1 pound boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and chopped
- 2 medium turnips, peeled and chopped
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups low-sodium chicken broth
- 1 cup diced tomatoes
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and turnips into bite-sized pieces. Mince the garlic and cut the turkey into 1-inch pieces.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and set it to high heat. Once the oil is hot, add the chopped onion and cook until it's translucent.
- Step 3: Add the turkey and cook until browned. Add the turkey to the slow cooker and cook until it's browned on all sides. Remove the turkey from the slow cooker and set it aside.
- Step 4: Add the remaining ingredients. Add the chopped carrots, turnips, garlic, chicken broth, diced tomatoes, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Return the turkey to the slow cooker. Add the browned turkey back to the slow cooker and stir to combine with the other ingredients.
- Step 6: Cook the stew. Cover the slow cooker and cook the stew on low for 6 hours or on high for 3 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the turkey and cook the vegetables in the pot, then add the remaining ingredients and simmer until the stew is cooked through.
- If using frozen turkey, thaw it first and pat it dry with paper towels before using.
- You can substitute other vegetables, such as potatoes or parsnips, for the carrots and turnips.
- For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the slow cooker 30 minutes before serving.
