This warm autumn turkey stew recipe was created by The Food Network’s Chopped champion Chef Katsuji Tanabe. The dish combines a healthy array of hearty fall flavors including sweet potatoes, squash, sage, and thyme for a perfect way to use up leftover turkey. For his own unique spin, Chef Tanabe leans on his Mexican heritage adding a little heat to this rich fall turkey stew via both mild and spicy peppers.
This turkey stew recipe and photo was shared with us by Princess House, purveyors of quality, artfully designed cookware and home entertaining products, in honor of their Share the Warmth campaign.
Special Diet Notes: Autumn Turkey Stew
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, and generally top food allergy-friendly.
For a vegan / vegetarian stew, use up that leftover tofurkey in place of the turkey!
- 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
- 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.
- 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.
- 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.
- Add the turkey and cook another 5 minutes. Drizzle in the vinegar to help balance sweetness; season to taste with sea salt.
- Serve the stew with plenty of fresh herbs (thyme, sage and mint).
1 Comment
Sounds like a perfect after-Thanksgiving meal! My fiancee would probably like this one since he’s a big turkey fan.