American · Dinner
Turkey and White Bean Stew
Diced turkey thigh is browned then simmered with white cannellini beans, onion, carrot, celery, and garlic in chicken stock. Thyme, sage, and lemon juice season the pot, which reduces into a hearty broth. Served in a bowl with crusty bread for dunking.
$4
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
473Calories
45.4gProtein
17.4gFat
31.2gCarbs
5.5gSugar
8.6gFiber
1856mgSodium
160mgChol
4.1gSat Fat
892mgPotassium
118mgCalcium
3.2mgIron
1.8mcgVitamin B12
8.4mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Cut the turkey thigh into 1-inch pieces and dice the onion, carrot, celery, and garlic so everything is ready before the pot heats.
2
Sear
Heat the olive oil in a heavy pot over medium-high and brown the turkey pieces 5 minutes until deeply golden outside, then lift onto a plate.
3
Sweat
Add the onion, carrot, and celery to the same pot over medium heat and cook 6 minutes until the onion turns translucent, then stir in the garlic, thyme, and sage 1 minute until fragrant.
4
Simmer
Return the turkey with the chicken stock and cannellini beans, bring to a gentle bubble over medium heat, then lower and simmer 30 minutes until the turkey is tender and the broth thickens.
5
Plate
Season with salt, pepper, and lemon juice, ladle into a bowl, scatter the parsley over the top, and serve with crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g turkey thigh
- 2 tbsp2 tbsp olive oil
- 1 cup110g onion
- 2/3 cup90g carrot
- 1/2 cup60g celery
- 4 cloves4 cloves garlic
- 11 oz150g, half a 15 oz can cannellini beans
- 2 1/2 cups600ml chicken stock
- 1 tsp1 tsp dried thyme
- 1/2 tsp1/2 tsp dried sage
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tsp4 tsp lemon juice
- 2 tbsp2 tbsp parsley
