Comfort food gets a hearty addition with this turkey and veggie stew. Served alongside some buttery homemade biscuits, this stew makes for the perfect cozy meal.
4.5 ounces self-rising flour (about 1 cup)
4.5 ounces white whole-wheat flour (about 1 cup), divided
6 tablespoons cold unsalted butter, cubed
9 tablespoons nonfat buttermilk
2 tablespoons plus 2 teaspoons chopped fresh thyme, divided
1 1/4 teaspoons salt, divided
3 tablespoons olive oil, divided
2 pounds skinless, boneless turkey breast, cut into 1-inch pieces
3 cups chopped onion
2 cups diced carrot
3 tablespoons chopped fresh sage
2 tablespoons minced garlic
2 teaspoons black pepper
2 (8-ounce) packages sliced cremini mushrooms
6 cups unsalted chicken stock (such as Swanson)
3 cups diced peeled Yukon gold potato
4 thyme sprigs (optional)
Est. added sugars 0g
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon self-rising flour and 1/2 cup white whole-wheat flour into dry measuring cups; level with a knife. Place flours in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, 2 teaspoons thyme, and 1/4 teaspoon salt; toss with a fork until moist. Drop dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray (about 24 total). Bake at 350° for 25 minutes or until browned. Cool.
Heat a Dutch oven over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl. Add half of turkey; cook 3 minutes. Remove cooked turkey from pan. Repeat with remaining turkey.
Add remaining 1 1/2 tablespoons oil to pan. Add remaining 2 tablespoons thyme, 1/2 teaspoon salt, onion, and next 5 ingredients (through mushrooms); cook 5 minutes. Combine remaining 1/2 cup white whole-wheat flour and stock in a bowl. Add stock mixture to pan; bring to a boil. Add potato; cook 5 minutes. Stir in remaining 1/2 teaspoon salt and turkey; simmer 15 to 20 minutes or until stew is thickened. Top with thyme sprigs, if desired, and serve with biscuits, or follow freezing instructions.
HOW-TO Freeze: Cool stew and biscuits completely. Freeze separately in zip-top plastic freezer bags. Thaw: Microwave stew in bag at MEDIUM (50% power) for 4 minutes or until pliable. Reheat: Pour stew into a Dutch oven; simmer 20 minutes. Bake biscuits at 350° for 25 minutes.
I found a boneless turkey breast at New Seasons in their freezer and it worked perfectly, but chicken would be fine too. Needed a bit more salt IMO but otherwise the flavors were great and the turkey came out tender. I did not make the biscuits to save on time and just purchased some Pillsbury biscuits to bake before serving. Will make again and it made so much, I was able to freeze half for another meal.
I didn't make the biscuits because I already had made some dinner rolls.Here are some changes I made:I used boneless, skinless chicken breast and thighs because there weren't any small turkey breasts at the store. I also used whole wheat pastry flour in place of the white whole-wheat flour. I added the flour to the cooked vegetables and cooked the flour until it was absorbed and then added the chicken stock.We really enjoyed the taste and will definitely make this again. This is suppose to be a stew, but it's more like a "stoup" (sort of stew, sort of soup). This is a nice weeknight dinner because you can make it under an hour.
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