Turkey-and-Vegetable Stew

Total Time
3 hr 29 min
12 min
3 hr 12 min


canola oil

2 tsp

uncooked scallion(s)

3 medium, thinly sliced

ginger root

2 Tbsp, peeled and minced fresh

canned chicken broth

1½ cup(s)

white all-purpose flour

3 Tbsp

fresh lime juice

2 Tbsp

garam masala

1¼ tsp

table salt

½ tsp

black pepper

¼ tsp

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


  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 into1-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


Turkey thighs are budget friendly and cook up moist and flavorful 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.

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