Slow Cooker Kosher Turkey and Vegetable Stew

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Turkey stew doesn’t get nearly the attention it deserves, which is honestly a shame because it’s one of the most comforting meals you can make. I started making this slow cooker version about three years ago when I had leftover turkey from Shabbat dinner and needed something hearty for the following week. The beauty of using turkey instead of chicken is that it holds up beautifully to long, slow cooking without falling apart completely.

Why Turkey Makes the Perfect Stew Meat

What makes this stew particularly satisfying is how the vegetables keep their distinct textures while absorbing all those rich flavors from the turkey and herbs. I use a mix of root vegetables like carrots, parsnips, and potatoes, plus some celery for that essential aromatic base. The key is cutting everything into fairly large chunks so they don’t turn to mush during the long cooking process. I learned this the hard way after making a few batches that resembled baby food more than stew.

The Secret to Perfect Slow Cooker Vegetables

The slow cooker does most of the work here, but there’s one step I never skip: browning the turkey pieces first. It takes maybe ten minutes but adds so much depth to the final dish. You get those lovely caramelized bits that dissolve into the cooking liquid and create a much richer base than if you just threw everything in raw. I use turkey thighs because they stay moist and flavorful, though you can certainly use a mix of white and dark meat if that’s what you have.

This stew is perfect for those busy weekdays when you want something substantial waiting for you at home. It pairs beautifully with some crusty bread or over a bed of rice if you want to stretch it further. The leftovers are even better the next day, and it freezes well for up to three months.

Slow Cooker Kosher Turkey and Vegetable Stew - Jewish recipe
Turkey stew doesn't get nearly the attention it deserves, which is honestly a shame because it's one of the most comforting meals you can make. I started making this slow cooker version about three years ago when I had leftover turkey from Shabbat dinner and needed something hearty for the following week. The beauty of using turkey instead of chicken is that it holds up beautifully to long, slow cooking without falling apart completely. What makes this stew particularly satisfying is how the vegetables keep their distinct textures while absorbing all those rich flavors from the turkey and herbs. I use a mix of root vegetables like carrots, parsnips, and potatoes, plus some celery for that essential aromatic base. The key is cutting everything into fairly large chunks so they don't turn to mush during the long cooking process. I learned this the hard way after making a few batches that resembled baby food more than stew. The slow cooker does most of the work here, but there's one step I never skip: browning the turkey pieces first. It takes maybe ten minutes but adds so much depth to the final dish. You get those lovely caramelized bits that dissolve into the cooking liquid and create a much richer base than if you just threw everything in raw. I use turkey thighs because they stay moist and flavorful, though you can certainly use a mix of white and dark meat if that's what you have. This stew is perfect for those busy weekdays when you want something substantial waiting for you at home. It pairs beautifully with some crusty bread or over a bed of rice if you want to stretch it further. The leftovers are even better the next day, and it freezes well for up to three months.
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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

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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