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Why You'll Love This onepot garlic and herb turkey stew with carrots and cabbage
- Easy to Make: This recipe requires just one pot and a few simple ingredients, making it perfect for a weeknight dinner or a busy weekend.
- Flavorful and Aromatic: The combination of garlic, herbs, and turkey creates a deliciously savory and aromatic stew that's sure to fill your home with incredible scents.
- Customizable: Feel free to add your favorite vegetables or spices to make this recipe your own.
- Healthy and Nutritious: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy and satisfying meal.
- Perfect for a Crowd: This recipe makes a large batch of stew, perfect for feeding a crowd or for meal prep throughout the week.
- Cost-Effective: This recipe is budget-friendly and uses ingredients that are likely already in your pantry, making it a great option for a affordable meal.
- Make-Ahead Friendly: This stew can be made ahead of time and refrigerated or frozen for later use, making it perfect for busy schedules.
- Delicious Leftovers: This stew is even better the next day, making it perfect for leftovers or meal prep.
Ingredient Breakdown
The key ingredients in this recipe are ground turkey, carrots, cabbage, garlic, and fresh herbs. The ground turkey provides a lean source of protein, while the carrots and cabbage add natural sweetness and texture. The garlic and herbs add a depth of flavor and aroma that elevates the entire dish. When selecting these ingredients, look for fresh and high-quality options. Choose ground turkey that is lean and has a good balance of fat and protein. For the carrots and cabbage, select fresh and firm vegetables that are free of blemishes. For the garlic, choose fresh cloves that are plump and have a sweet aroma. Finally, select a mix of fresh herbs such as thyme, rosemary, and parsley that are fragrant and have a bright flavor.
How to Make onepot garlic and herb turkey stew with carrots and cabbage
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
Add the ground turkey to the pot, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
Add the diced onion to the pot and cook until it is translucent and starting to caramelize, about 5 minutes.
Add the minced garlic and chopped fresh herbs to the pot, cooking for 1-2 minutes until fragrant.
Add the sliced carrots and shredded cabbage to the pot, cooking until they are tender, about 10-12 minutes.
Season the stew with salt and pepper to taste, then serve hot, garnished with additional fresh herbs if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your stew.
Cook the carrots and cabbage until they are tender, but still crisp. Overcooking can make them mushy and unappetizing.
Add the garlic and herbs towards the end of cooking, as they can quickly become bitter if cooked for too long.
Choose a large Dutch oven or pot with a heavy bottom, as it will help to distribute the heat evenly and prevent the stew from burning.
Let the stew rest for 10-15 minutes before serving, as it will allow the flavors to meld together and the meat to become tender.
Feel free to add your favorite spices or herbs to the stew, as it will give it a unique and personalized flavor.
Serve the stew with some crusty bread or over mashed potatoes, as it will make it a filling and satisfying meal.
Common Mistakes to Avoid
- Overcooking the Turkey: What goes wrong: Overcooking the turkey can make it dry and tough. Fix: Cook the turkey until it is just browned, breaking it up with a spoon as it cooks, then remove it from the heat.
- Not Browning the Vegetables: What goes wrong: Failing to brown the vegetables can result in a stew that lacks depth and flavor. Fix: Take the time to brown the carrots and cabbage, as it will add a rich and caramelized flavor to the stew.
- Not Seasoning Enough: What goes wrong: Failing to season the stew can result in a dish that is bland and unappetizing. Fix: Season the stew liberally with salt and pepper, and don't be afraid to add more herbs and spices to taste.
- Not Letting it Rest: What goes wrong: Serving the stew immediately can result in a dish that is not fully flavored and textured. Fix: Let the stew rest for 10-15 minutes before serving, as it will allow the flavors to meld together and the meat to become tender.
Variations & Substitutions
Replace the ground turkey with sautéed mushrooms or lentils, and add more vegetables such as bell peppers and zucchini.
Add some diced jalapenos or red pepper flakes to the stew, and serve with a side of crusty bread or over rice.
Replace the carrots and cabbage with more leafy greens such as kale and spinach, and serve with a side of cauliflower rice.
Brown the turkey and cook the vegetables in a skillet, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Let it cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate.
The stew can be frozen for up to 3 months. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! This recipe freezes beautifully. Let it cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.
Can I make this recipe in a slow cooker?
Yes! This recipe can be made in a slow cooker. Brown the turkey and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
Can I use ground beef instead of ground turkey?
Yes! You can use ground beef instead of ground turkey. Just keep in mind that ground beef has a higher fat content than ground turkey, so you may need to adjust the cooking time and temperature accordingly.
Can I add other vegetables to this recipe?
Yes! Feel free to add your favorite vegetables to this recipe. Some great options include diced bell peppers, sliced zucchini, and chopped kale.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to check the ingredients of the broth and any store-bought spices to ensure they are gluten-free.
onepot garlic and herb turkey stew with carrots and cabbage
Ingredients
- 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 1 small head of cabbage, chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups chicken broth
- 1 cup water
Instructions
- Step 1: Heat Oil and Cook Turkey. Heat the olive oil in a large pot over medium-high heat. Add the turkey and cook until browned, about 5-7 minutes. Remove the turkey from the pot and set aside.
- Step 2: Soften Onions and Garlic. Reduce heat to medium and add the minced garlic to the pot. Cook for 1-2 minutes, until fragrant. Add the chopped carrots and cook for an additional 2-3 minutes, until they begin to soften.
- Step 3: Add Cabbage and Herbs. Add the chopped cabbage, thyme, and rosemary to the pot. Cook for 2-3 minutes, until the cabbage starts to wilt.
- Step 4: Add Broth and Water. Pour in the chicken broth and water, and add the browned turkey back to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the turkey is cooked through and the vegetables are tender.
- Step 5: Season and Serve. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
- Step 6: Store Leftovers. Let the stew cool, then refrigerate or freeze for later use.
Recipe Notes
- To make this recipe ahead of time, cook the turkey and vegetables, then refrigerate or freeze until ready to serve.
- You can substitute other vegetables, such as potatoes or zucchini, for the carrots and cabbage.
- For a creamier stew, add 1/4 cup of heavy cream or half-and-half towards the end of cooking time.
- To add some heat to the stew, add a diced jalapeno pepper or red pepper flakes to taste.
