Ground Turkey Stew
A quick, one-pot turkey stew packed with lean protein, vegetables, beans, and pasta. Ready in 30 minutes, it’s hearty, wholesome, and perfect for busy weeknights or meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 3 tsp extra virgin olive oil
- 2 large carrots peeled and thinly sliced
- 1 small sweet onion diced
- 3 cloves garlic minced
- 1 lb lean ground turkey
- Salt and pepper to taste
- 3 cups marinara sauce homemade or store-bought, 24 oz jar
- 32 oz low-sodium chicken broth
- 15 oz cannellini beans drained and rinsed
- ¼ tsp cracked red pepper flakes
- ½ tsp Italian seasoning
- ½ tsp kosher salt
- ½ cup small dried pasta ditalini or macaroni
- Fresh chopped parsley for garnish
Instructions
- Prepare the Vegetables: Begin by peeling the carrots and slicing them into thin, even rounds. This ensures they cook quickly and evenly. Dice the small sweet onion into small, uniform pieces so they soften consistently in the stew. Mince the garlic cloves finely, allowing their flavor to disperse fully during cooking. Set all vegetables aside in separate bowls to streamline the cooking process.
- Heat the Olive Oil: Place a large pot or Dutch oven over medium-high heat. Add 3 teaspoons of extra virgin olive oil and allow it to warm until it shimmers slightly. The oil should be hot but not smoking, which helps sauté the vegetables without burning them. Swirl the pot to coat the bottom evenly with oil.
- Sauté Carrots and Onion: Add the sliced carrots and diced onion to the hot oil. Stir frequently with a wooden spoon or spatula to prevent sticking. Cook until the onions turn translucent and the carrots start to soften, approximately 4 minutes. This step builds a flavorful base for your stew by releasing the natural sweetness of the vegetables.
- Cook the Garlic: Once the onions and carrots are tender, add the minced garlic to the pot. Stir continuously for about 20 seconds, just until fragrant. Be careful not to burn the garlic, as it can turn bitter. This step infuses the oil and vegetables with aromatic flavor that forms the foundation of the stew.
- Brown the Ground Turkey: Add 1 pound of lean ground turkey to the pot. Use a wooden spoon to break the meat into small, even pieces as it cooks. Stir frequently for about 3 minutes, or until all pink portions are gone and the turkey is fully cooked. This creates a rich, meaty base while keeping the texture tender. If any excess liquid or fat is released during cooking, carefully drain it to prevent the stew from becoming greasy.
- Season the Meat: Season the cooked turkey with salt and freshly cracked black pepper to taste. This early seasoning enhances the meat’s natural flavors and ensures that each spoonful of stew is well-balanced. Stir to evenly distribute the seasoning throughout the turkey.
- Add the Liquid and Flavorings: Pour in 3 cups of marinara sauce, 32 ounces of low-sodium chicken broth, and the drained cannellini beans. Sprinkle in 1/4 teaspoon of cracked red pepper flakes, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of kosher salt. Stir gently to combine all ingredients. Bringing these flavors together at this stage allows the stew to develop depth and a rich, hearty taste.
- Bring to a Gentle Boil: Increase the heat to medium-high and bring the stew to a gentle boil. Watch closely to prevent it from boiling over. The liquid should start bubbling steadily, which signals that it’s ready for the next step.
- Add the Pasta: Once the stew is boiling, stir in 1/2 cup of small dried pasta, such as ditalini or elbow macaroni. Ensure the pasta is fully submerged in the liquid to cook evenly. Stir occasionally to prevent sticking. This step transforms the stew into a filling, comforting one-pot meal.
- Simmer to Perfection: Reduce the heat to medium-low, allowing the stew to simmer gently. Let it cook uncovered for about 10 minutes, or until the pasta is tender and has absorbed some of the flavorful broth. Stir occasionally to keep the pasta from sticking to the bottom and to evenly distribute the ingredients. Taste the stew occasionally and adjust salt or pepper as needed.
- Final Flavor Adjustment: Before serving, give the stew a final taste. Adjust seasoning if necessary by adding a pinch more salt, pepper, or red pepper flakes for subtle heat. Stir thoroughly to ensure flavors are balanced in every bite.
- Serve and Garnish: Ladle the hot turkey stew into bowls. Sprinkle freshly chopped parsley over each serving to add a pop of color and a fresh, herbaceous note. Serve immediately while warm, enjoying the rich flavors, hearty vegetables, tender turkey, and perfectly cooked pasta.
Notes
- Use fresh vegetables and lean ground turkey for the best flavor and texture.
- Ground chicken or turkey breast can be used as an alternative protein.
- A good-quality marinara sauce significantly enhances the stew’s taste.
- Swap the pasta for whole-grain or gluten-free options if desired.
- Adjust spiciness with extra red pepper flakes or smoked paprika.
- Stir occasionally while simmering to prevent sticking and ensure even cooking.
- Taste before serving to adjust salt, pepper, or seasoning.
- This stew is versatile and works well for meal prep or weeknight dinners.
