Turkey Meatball and Vegetable Stew
The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ½cup quick-cooking oats
- ½cup minced white onion
- ½cup sliced fresh mushrooms
- 1½ tablespoons minced fresh basil
- 1½ tablespoons minced fresh parsley
- 2cloves garlic, minced
- 1large egg, lightly beaten
- 1teaspoon Worcestershire sauce
- salt and ground black pepper to taste
- 1pound 93% lean ground turkey
- 3cups chopped butternut squash
- 2cups chopped carrots
- 2cups chopped mushrooms
- 1cup chopped celery
- 1cup chopped parsnips
- 1medium red onion, chopped
- 2cloves garlic, minced
- 1bay leaf
- 6cups chicken broth
- ⅔cup dry white wine
- 1cup frozen green peas
- 3tablespoons cornstarch
- 2tablespoons chopped fresh parsley
Instructions
Step 1
Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.Step 2
Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.Step 3
Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.Step 4
Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).Step 5
If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.