Name: Hearty Turkey Meatball Stew with Garden Vegetables
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 8
Cuisine: US
Ingredients: 0.5 cup quick-cooking oats; 0.5 cup minced white onion; 0.5 cup sliced fresh mushrooms; 1.5 tablespoons minced fresh basil; 1.5 tablespoons minced fresh parsley; 2 cloves garlic, minced; 1 large egg, lightly beaten; 1 teaspoon Worcestershire sauce; Salt and ground black pepper to taste; 1 pound 93% lean ground turkey; 3 cups chopped butternut squash; 2 cups chopped carrots; 2 cups chopped mushrooms; 1 cup chopped celery; 1 cup chopped parsnips; 1 medium red onion, chopped; 2 cloves garlic, minced; 1 bay leaf; 6 cups chicken broth; 0.66666668653488 cup dry white wine; 1 cup frozen green peas; 3 tablespoons cornstarch; 2 tablespoons chopped fresh parsley

Embrace the vibrant flavors of autumn with this heartwarming stew, a symphony of tender turkey meatballs and colorful root vegetables simmered in a fragrant broth. This stew is a delightful dance of textures and tastes, perfect for a cozy evening.

Follow The Directions

01

Step

20 mins

In a large mixing bowl, combine oats, minced white onion, sliced fresh mushrooms, minced fresh basil, minced fresh parsley, and minced garlic. Add the lightly beaten egg, Worcestershire sauce, salt, and pepper. Stir until well combined. Incorporate the ground turkey, gently mixing with a rubber spatula until evenly distributed. Shape the mixture into approximately 27-30 meatballs, each about 1 inch in diameter. Place the meatballs in the refrigerator for about 20 minutes to firm up. (Prep time: 25 minutes)

02

Step

10 mins

In a 6-quart kettle or Dutch oven, combine the chopped butternut squash, carrots, mushrooms, celery, parsnips, red onion, minced garlic, bay leaf, salt, and pepper. Pour in the chicken broth and dry white wine, stirring to blend. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 10 minutes, ensuring a gentle simmer with intermittent bubbles. (Cook time: 15 minutes)

03

Step

43 mins

Carefully add the meatballs to the simmering stew, one at a time, avoiding stirring to prevent them from breaking apart. Reduce the heat to low and cook until the bottoms of the meatballs start to turn white, approximately 3 minutes. Gently turn the meatballs to cook the other side. Increase the heat to medium-low and cook for about 10 minutes. Turn the meatballs again and continue cooking for an additional 15 minutes. Stir in the frozen green peas. (Cook time: 40 minutes)

04

Step

0 mins

Check the meatballs for doneness using an instant-read thermometer. The safe internal temperature should reach 175 degrees F (79 degrees C).

05

Step

8 mins

If the stew appears too thin, remove about 1/2 cup of the broth to a separate cup and allow it to cool slightly. Whisk in the cornstarch until completely smooth. Gradually add this slurry back into the stew, stirring continuously, and cook until the broth thickens, about 3-5 minutes. Before serving, garnish with fresh parsley. (Cook time: 5 minutes)