Turkey and Root Vegetable Stew
Use this recipe as a guide to use what is in your refrigerator! Add more or less turkey, more or less veggies, different veggies, more or less beans, add noodles, rice or quinoa too! If you can use turkey broth for at least part of the liquid, and the parsnips and turnips - this soup will taste more like fall than the chicken soup you can make all year.
Servings: 12 servings
Ingredients
- 12-16 cups turkey stock (or chicken stock)
- 4 whole turnips, peeled and diced into bite size pieces reserve the greens for a different use
- 4 whole carrots, peeled and diced into bite size pieces
- 4 whole parsnips, peeled and diced into bite size pieces
- 1 large butternut squash, peeled and diced into bite size pieces
- 3-4 cans cannellini beans, organic from a BPA-free can
- 3-5 cups turkey, diced into bite size pieces I use the dark meat for this but the white meat works too
- 4 tbsp Pesto
- 1 tbsp dried thyme
- kosher salt and black pepper to taste
Instructions
- Heat stock in a very large stock pot. Add root vegetables and allow them to being cooking. Dice leftover turkey and add to the pot. When the vegetables begin to become tender - around 20 minutes - drop in the pesto, thyme, salt and pepper to taste and stir well. Allow the stew to cook for another 10 minutes or until the veggies reach the desired tenderness. Serve hot!
- If you plan to freeze this soup in glass jars, don't forget to leave an inch of head space to avoid breakage. If you are planning to freeze in freezer bags, allow it to cool before pouring into bags to keep from burning yourself!