Turkey Meatball and Vegetable Stew

The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!

• Preparation Time: 35 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 20 mins
• Calories: 239 Calories

Ingredients

• 1 cup chopped celery
• 1 bay leaf
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 2 cups chopped carrots
• 6 cups chicken broth
• 1 large egg, lightly beaten
• 1 cup frozen green peas
• 2 tablespoons chopped fresh parsley (Optional)
• ½ cup sliced fresh mushrooms
• 1 pound 93% lean ground turkey
• ½ cup quick-cooking oats
• 1 medium red onion, chopped
• 1 ½ tablespoons minced fresh basil
• 2 cups chopped mushrooms
• ½ cup minced white onion
• 1 ½ tablespoons minced fresh parsley (Optional)
• 3 cups chopped butternut squash
• 1 cup chopped parsnips
• ⅔ cup dry white wine (Optional)
• 3 tablespoons cornstarch (Optional)

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).

Step 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.