Turkey Stew with Root Vegetables
- 2 Tbsp olive oil
- 3 lbs turkey thighs (preferred) or legs (skin on, bone in)
- 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
- 2 stalks celery, roughly chopped (about 1 1/2 cups)
- 2 teaspoons salt
- 1 quart chicken, turkey, or vegetable stock (use gluten-free stock if cooking gluten-free)
- 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
- 2-3 medium turnips, peeled, 1/2 inch cubes
- 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices
- 3 medium Yukon Gold potatoes, peeled and quartered
- 1 teaspoon herbes de provence
- Freshly ground black pepper
- This recipe is gluten-free
- Produce
- Carrots, peeled, 1/4 inch slices (about 1 1 /4 cups), medium (2)
- Celery (2 stalks)
- Herbes de provence (1 teaspoon)
- Rutabaga, peeled, halved, cut into 1/4 inch thick slices, medium (1)
- Turnips, peeled, 1/2 inch cubes, medium (2)
- Yellow onion, peeled and roughly chopped (about 1 1/2 cups), medium large (1)
- Yukon gold potatoes, medium (3)
- Meat
- Chicken (1 quart)
- Turkey thighs (3 lbs)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil (2 Tbsp)
- Salt (2 teaspoons)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published February 25, 2012 (11 months ago).
107 people saved this recipe.
