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Slow Cooker Kosher Turkey and Vegetable Stew

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth. Pesach recipes and menu planner

Meat (Fleishig)

Slow cooker turkey and vegetable stew is hearty and comforting. Turkey thighs simmer with carrots, parsnips, baby potatoes, celery, onion, garlic, tomato paste, thyme and rosemary in chicken broth, thickened at the end with a little cornstarch.

Why Turkey Works

Turkey thighs hold up beautifully to long, slow cooking without falling apart. Brown them first for extra flavor if you have time. Cut the root vegetables into similar sizes so they cook evenly. Stir in the cornstarch slurry for the last 15 minutes to thicken the stew.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher chicken broth. Kosher turkey is already salted, so season to taste at the end.

Make-Ahead

The stew tastes even better the next day. It keeps for 4 days or 3 months in the freezer. Turnips or sweet potatoes make good additions.

Slow Cooker Kosher Turkey and Vegetable Stew
This hearty slow cooker turkey stew combines tender meat with perfectly cooked vegetables in a rich, flavorful broth that's ready when you walk in the door.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Jewish
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless turkey thighs cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 4 medium carrots cut into 1-inch pieces
  • 3 medium parsnips cut into 1-inch pieces
  • 1 pound baby potatoes halved
  • 3 stalks celery cut into 1-inch pieces
  • 4 cups kosher chicken broth
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Pat the turkey pieces dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the turkey pieces on all sides, about 6-8 minutes total. Transfer to your slow cooker.
  3. In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Add this mixture to the slow cooker with the turkey.
  5. Add the carrots, parsnips, potatoes, and celery to the slow cooker.
  6. Pour in the chicken broth and add the bay leaves, thyme, rosemary, salt, and pepper. Stir gently to combine.
  7. Cover and cook on low for 6 hours or high for 3-4 hours, until the turkey is tender and vegetables are cooked through.
  8. About 15 minutes before serving, mix the cornstarch with cold water to create a slurry. Stir this into the stew to thicken the liquid.
  9. Remove the bay leaves. Taste and adjust seasoning as needed.
  10. Serve hot, garnished with fresh chopped parsley.

Notes

This stew tastes even better the next day as the flavors continue to meld. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. You can substitute turkey breast for thighs, but reduce cooking time to prevent overcooking. Feel free to add other root vegetables like turnips or sweet potatoes.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 425
% Daily Value*
Total Fat 18g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 890mg 39%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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