Turkey and Mushroom Stew with Thyme and Pearl Onions
Equipment
- Dutch oven
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 pound turkey breast, cut into 1-inch cubes
- 8 ounces cremini mushrooms, quartered
- 1 cup pearl onions, peeled
- 3 carrots, sliced into rounds
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Add the turkey cubes and cook until lightly browned on all sides, about 5 minutes. Remove the turkey to a plate and set aside.
- Add the mushrooms, pearl onions, and carrots to the same pot. Cook for 6 to 7 minutes until the vegetables start to soften and the mushrooms release their liquid.
- Stir in the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir for another minute to coat everything evenly.
- Slowly pour in the chicken broth while stirring to avoid lumps. Return the turkey to the pot and add the thyme, salt, and pepper.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 25 minutes, stirring once or twice, until the turkey is cooked through and the stew has thickened.
Notes
Use frozen pearl onions if fresh ones are hard to peel, since they go straight into the pot without extra prep. The stew thickens more as it sits, so add a splash of broth when reheating leftovers. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife