Top Chef Autumn Turkey Stew
Prep time
Cook time
Total time
Serves: 10 servings
  • ½ cup olive oil
  • 2 small white onions, small diced
  • 2 chile negros (dried pasilla chile peppers), finely chopped
  • 2 poblano peppers, small diced
  • 4 large garlic cloves, chopped
  • 3 cups white beans, soaked overnight in cold water
  • 8 quarts low-sodium chicken or turkey broth
  • 1 large butternut squash, small diced
  • 1 acorn squash, small diced
  • 1 large sweet potato, medium diced
  • 1 yam, medium diced
  • ⅛ cup sea salt or kosher salt
  • 3 cups leftover roasted turkey, dark and white meat, cubed
  • ¼ cup apple cider vinegar
  • 1 tablespoon fresh thyme, for serving
  • 3 leaves fresh sage, for serving
  • 4 cups fresh mint, stemmed and chopped, for serving
  1. Heat the oil over medium-high heat in a 15-quart stockpot. Add the onion, pasilla and poblano peppers. Cook until the onions just become translucent, about 3 minutes. Stir in the garlic and cook until it becomes soft and fragrant, about 1 minute.
  2. Add the beans and enough broth to cover them. Cook until the beans are soft, about 20 minutes. Stir in the remaining vegetables and season to taste with salt. Allow to simmer until tender, about 15 minutes.
  3. With a handheld immersion blender, do four quick pulses to blend some of the soup and vegetables to make soup a little creamy without additional fat or cream.
  4. Add the turkey and cook another 5 minutes. Drizzle in the vinegar to help balance sweetness; season to taste with sea salt.
  5. Serve the stew with plenty of fresh herbs (thyme, sage and mint).
Recipe by Go Dairy Free at