This Turkey Stew with Spring Vegetables is everything you want when the weather starts to soften: comforting and hearty,
potatoes, sweet peas, crisp-tender asparagus, and a finishing splash of lemon with herbs. It’s the kind of meal that feels nourishing
without feeling “too much,” and it’s perfect for using leftover turkey or cooking a simple turkey dinner from scratch.
The best part? The process is straightforward: brown the turkey for flavor, build a gentle broth with aromatics, simmer until the
potatoes become tender, then add the spring vegetables at the end so they stay vibrant. The result is a stew that tastes clean,
layered, and cozy all at once.
Introduction:
Stew is often associated with cold nights and heavy sauces, but spring stews deserve a spotlight. When you cook with spring vegetables,
the goal shifts: you still want depth, but you also want color, freshness, and vegetables that taste alive—not overcooked. That’s why
this turkey stew is built on a simple rule: slow-cook the base ingredients, quick-cook the spring vegetables.
Turkey is an ideal protein for this style of stew. It’s mild enough to let herbs and vegetables shine, yet rich enough to feel satisfying.
Using turkey thighs gives you tenderness and a slightly deeper flavor, while turkey breast keeps things lean and light. Pair that with a
bright finish—lemon juice and fresh herbs—and you get a bowl that bridges seasons: the comfort of stew with the freshness of spring.
Whether you’re cooking for family dinner, meal prepping for the week, or looking for a clean “reset” meal after holiday leftovers,
this recipe is a reliable favorite you can adapt with whatever vegetables you have.
Ingredients:
This ingredient list is flexible. You can keep it simple or build it up with extra vegetables.
The key is to add the delicate spring vegetables near the end to preserve their color and texture.
Protein
- Turkey: 700–900 g (1.5–2 lb), turkey thigh or breast, cut into bite-size pieces
Aromatics and Base Vegetables
- Olive oil: 2 tbsp (or butter for richer flavor)
- Onion: 1 medium, diced
- Celery: 2 stalks, sliced
- Carrots: 2 medium, sliced
- Garlic: 3 cloves, minced
Thickening and Broth
- Flour: 2 tbsp (for a light stew thickness)
- Turkey or chicken stock: 1.2 L (5 cups)
Starch and Seasoning
- New potatoes (or Yukon Gold): 2–3, cubed
- Salt: 1 tsp to start (adjust to taste)
- Black pepper: 1/2 tsp
- Dried thyme: 1 tsp (or 1 tbsp fresh thyme leaves)
- Bay leaf: 1
