It’s been chilly, damp and drizzly in Portland lately. With weather like this, I want nothing more than a warm and hearty one-dish meal like this herbed turkey potato stew. It tastes like a mixture of Thanksgiving and shepherd’s pie, and is straight up healthy comfort food. It’s an especially great meal to have after a hard training session since it’s full of good starchy carbohydrates. If you’re not a regular potato eater, add more sweet potato or use butternut squash instead. Make it what you need it to be for you and most importantly, enjoy!
On another note, I was on live TV last week! I had the opportunity to go on KATU Afternoon Live here in Portland and make my pumpkin caramel bars. It proved to be a lot of fun and looks as if I’ll be a guest again in the near future. Watch the replay HERE.
Herbed Turkey Potato Stew
- 1 Tbsp extra virgin olive oil or grass-fed butter
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 lb ground turkey white or dark meat, or a combination of both
- 2 Tbsp fresh tarragon, chopped (*or 1 Tbsp dried)
- 1.5 tsp dried thyme
- Sea salt and black pepper to taste
- 1/2 – 2/3 cup good-quality chicken or turkey broth
- 5 medium Yukon gold potatoes, scrubbed and cut into 1-inch pieces (peel if desired)
- 1 medium white sweet potato, peeled and chopped
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 12 oz bag frozen peas
- Heat large pot over medium heat and add the olive oil or butter. Once heated, add the onion and garlic, and sauté 1-2 minutes. Next, add the ground turkey and season to taste with sea salt and black pepper. Continue cooking until the meat is mostly browned (about 5 minutes), breaking up the large pieces with a wooden spoon or spatula as needed.
- Next, mix in the yellow potatoes, sweet potato, broth and thyme. *Note: if using dried tarragon, add now. Add more sea salt and black pepper to taste. Stir well and reduce heat to medium-low. Cover pot with a lid and allow mixture to cook for 10-12 minutes, stirring occasionally.
- After 10-12 minutes, add the fresh green beans and frozen peas. If needed, add a bit more broth. Cover again and cook 5-6 more minutes or until potatoes and beans are tender.
- Stir in the fresh tarragon. Taste and add more sea salt and/or black pepper, if desired. Serve.
Yields: ~6 servings