Ingredients
Method
- Pat the turkey pieces dry with paper towels and season with salt and pepper.
- 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.
- 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.
- Stir in the tomato paste and cook for 1 minute. Add this mixture to the slow cooker with the turkey.
- Add the carrots, parsnips, potatoes, and celery to the slow cooker.
- Pour in the chicken broth and add the bay leaves, thyme, rosemary, salt, and pepper. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3-4 hours, until the turkey is tender and vegetables are cooked through.
- About 15 minutes before serving, mix the cornstarch with cold water to create a slurry. Stir this into the stew to thicken the liquid.
- Remove the bay leaves. Taste and adjust seasoning as needed.
- 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.