This quick and easy turkey stew recipe is wonderfully spiced and lemony. It’s filled with greens and is both hearty and light. This is a versatile recipe that can be adapted to what is in your pantry and can be made vegan or paleo.
This turkey stew recipe is supremely adaptable and it doesn’t need to simmer very long to meld the flavors.
I use ground turkey, but whatever ground meat you have, chicken, pork or beef will work just fine.
If you’re vegan, white beans or chickpeas can be used instead of the ground meat. If you want more variety you can mix and match with a little of each.
The butternut squash provides just the right amount of satisfying carbs. Sweet potatoes or white potatoes can be substituted if you prefer. If you’re using beans, you can even leave out the butternut squash, there will be enough carbs.
Add in a bright green vegetable and this dinner almost cooks itself.
Any green vegetable can be used. Heartier greens like collards, kale or cabbage need longer to cook than delicate spinach or Swiss chard.
Add more broth if you like it thinner or maybe a thicker stew is what you’re craving. Either way is good.
Finish the stew with lots of lemon to give it a lively zing.
This is such a wonderfully piquant and brothy stew, not too thick and at the same time it’s cozy and hearty.
Enjoy the light, lemony spiced taste of this warm turkey stew recipe. It’s packed with nutrition, high in protein, easy, versatile and delicious.
If you like this recipe you may also enjoy these other delicious stews:
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This quick and easy turkey stew recipe is wonderfully piquant, filled with greens and is both hearty and light.
- 1 bunch curly kale
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 large carrot, diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes, more to taste
- 1 pound humanely raised ground turkey
- 3 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger
- 1/2 teaspoon Celtic sea salt, more to taste
- 3 cups butternut squash cut into chunks
- 3 cups chicken broth or vegetable broth
- 1 cup chopped fresh parsley or basil or a combination
- 2– 4 tablespoons fresh lemon juice, to taste
- Rinse the kale and pull the leaves off the stems. Finely chop the stems and set aside.
- Tear or chop the leaves into bite size pieces and set aside, separately from the stems.
- Heat a large pot over medium-low. Once it’s hot add the olive oil.
- Add onion, carrot and kale stems. Sauté until very soft and lightly brown about 7 minutes.
- Add tomato paste, cumin and red pepper flakes. Stir and sauté 1 minute until tomato paste gets a little darker.
- Add turkey, garlic, ginger and salt. Turn up heat to medium. Sauté breaking up the meat with your spoon, until turkey is a little brown, 4-7 minutes.
- Add butternut squash and broth.
- Simmer until squash is tender and soup is flavorful, 15-20 minutes.
- Add the kale leaves and simmer until they are very soft, 5-10 minutes.
- Stir in parsley and lemon juice. Taste to adjust seasoning. Add more cumin, salt or red pepper flakes if desired.
- Serve topped with parsley.
Recipe adapted from Melissa Clark.
- Use 1/2 pound ground turkey and 1 can white beans, rinsed and drained. Add along with the butternut squash.
- Substitute other hearty greens like broccoli rabe or collards.
- If using a more delicate green like spinach simmer only a few minutes.
- Category: Main Dish, Lunch, Stew
- Cuisine: Paleo, Gluten Free, Dairy Free, Nut Free, Vegan, Whole30
Keywords: turkey stew recipe
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