I kept this ground turkey stew simple – ground turkey, cannellini beans, kale, Kalamata olives and fresh herbs. The flavours are much of a Mediterranean origin here. Sweet pieces of turkey meat, soft white beans, chewy kale, tangy Kalamata olives in a savoury tomato broth – this ground turkey vegetables stew came out delicious! And the older it is, the better it gets. Just like wine.
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Stew is a healthy and quick stovetop meal that keeps well refrigerated for days. Try my easy chicken stew recipe. Enjoy, and have you tried my ground turkey quinoa casserole yet?
Ground Turkey Stew
Ground Turkey Stew Recipe is quick, easy and healthy vegetable stew with beans and olives. GREAT reviews!
Ingredients
- 1 large onion finely chopped
- 5 garlic cloves minced
- 1 tsp olive oil extra virgin
- 1 lb ground turkey extra lean
- 14 oz can diced tomatoes
- 1 cup water boiling
- 14 oz can cannellini beans drained & rinsed
- 2 tsp oregano thyme or Italian seasoning
- 3/4 tsp salt
- Ground black pepper to taste
- 2 bay leaves
- 1/2 lemon juice of
- 3/4 cup kalamata olives pitted and sliced in halves
- 4 cups kale coarsely chopped & packed
- 1/2 cup basil chopped
- 1/2 cup parsley chopped
Instructions
- Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add turkey and cook for 12-13 minutes, breaking into pieces and stirring every few minutes.
- Add diced tomatoes, water, beans, thyme, salt, pepper, bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Turn off the heat and add lemon juice, olives and kale, then stir, cover and let stand a few minutes or until kale is wilted. Add basil and parsley, stir again and it’s best to let the flavours “marry” each other for 10 minutes or so. Discard the bay leaves and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Nutrition
Serving: 1.33cups | Calories: 229kcal | Carbohydrates: 22g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 709mg | Fiber: 5g | Sugar: 3g
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I make this all the time with minor adjustments and it’s always a hit!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I ‘ve made this recipe (with a couple of minor tweaks) about a dozen times and it’s excellent, everyone loves it. I’m sure the recipe is fine as written but I am not a fan of lemon food so I substitute a few splashes of red wine vinegar for the acid. I also add the kale when I add the tomatoes. water, etc so it has a chance to fully cook. Not a fan of raw/wilted kale – yuk. Also, you’ll need a lot more boiling water than indicated.
I happened to have all ingredients including fresh parsley, kale and basil on hand for this except for the kalamata olives. It was so delicious and full of flavor! My husband loved this as well. Thanks for this simple, wonderful recipe!
You are very welcome Cari!
Delish! I wanted to increase my veggies intake so I added diced red and orange bell peppers. I substituted northern beans for the cannellini beans based on what I had on hand. To boost the nutritional content I substituted the water for chicken bone broth. I didn’t have fresh basil and parsley so I used dried. I also added a hearty pinch of dried red chili flakes for some heat. I eliminated the olives since I’m watching calories and don’t have them in the house right now. It was fabulous! Sending the leftovers in my hubby’s lunch tomorrow. Will make again. Thanks for the recipe.
I am so happy to hear this, Bren! Many thanks for taking the time to write such great feedback!