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Photo of Turkey-and-Vegetable Stew by WW

Turkey-and-Vegetable Stew

6 - 7
PersonalPoints™ per serving
Total Time
3 hr 29 min
Prep
12 min
Cook
3 hr 12 min
Serves
6
Difficulty
Easy
Turkey thighs are budget friendly and cook up moist and flavourful in a slow cooker. They are readily available especially around the fall and winter holidays. Pick up a package or two and freeze for recipes like this one. Just be sure to thaw the thighs in the refrigerator—not on the counter. Chopped, fresh mint adds fantastic flavour just before serving, but feel free to expand on that if there are other herbs you'd like to toss in. Fresh parsley or cilantro would both make delicious additions to this dish.

Ingredients

Canola oil

2 tsp(s)

Uncooked scallion(s)

3 medium, thinly sliced

Ginger root

2 tbsp(s), peeled and minced fresh

Canned chicken broth

1½ cup(s)

All-purpose flour

3 tbsp(s)

Fresh lime juice

2 tbsp(s)

Garam masala

1¼ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ tsp(s)

Uncooked red potato(es)

1 pound(s), small, scrubbed and quartered

Uncooked carrot(s)

2 medium, halved lengthwise and cut into 2-inch lengths

Raw skinless turkey thigh

44 oz, (2 3/4-pound bone-in thigh), trimmed

Fresh mint leaves

¼ cup(s), chopped

Instructions

  1. Heat oil in medium skillet over medium heat. Add scallions and ginger; cook, stirring occasionally, until scallions begin to soften, about 3 minutes.
  2. Whisk together broth and flour in small bowl until smooth. Add broth mixture to skillet and cook, whisking constantly, 2 minutes. Whisk in lime juice, garam masala, salt, and pepper. Increase heat to medium-high and bring to boil. Reduce heat and simmer, whisking often, 2 minutes.
  3. Put potatoes and carrots in 5- or 6-quart slow cooker. Place turkey on top of vegetables; add broth mixture. Cover and cook until turkey and vegetables are fork-tender, 3–4 hours on High or 5–6 hours on Low.
  4. Transfer turkey thigh to cutting board. Remove and discard bone. Cut turkey into 1-inch chunks and return to slow cooker; stir to combine. Ladle stew evenly into 6 bowls and sprinkle with mint.
  5. Per serving: 1 cup

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