Turkey Meatball and Vegetable Stew
Description
The flavor and color of fresh vegetables and herbs abound in this stew featuring homemade turkey meatballs.
Ingredients
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1/2 cup quick-cooking oats
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1/2 cup minced white onion
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1/2 cup sliced fresh mushrooms
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1 1/2 tablespoons minced fresh basil
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1 1/2 tablespoons minced fresh parsley
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2 cloves garlic, minced
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1 large egg, lightly beaten
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1 teaspoon Worcestershire sauce
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salt and ground black pepper to taste
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1 pound 93% lean ground turkey
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3 cups chopped butternut squash
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2 cups chopped carrots
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2 cups chopped mushrooms
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1 cup chopped celery
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1 cup chopped parsnips
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1 medium red onion, chopped
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2 cloves garlic, minced
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1 bay leaf
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6 cups chicken broth
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2/3 cup dry white wine
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1 cup frozen green peas
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3 tablespoons cornstarch
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2 tablespoons chopped fresh parsley
Directions
1
Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
2
Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
3
Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
4
Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
5
If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.