Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker turkey and kale stew with root vegetables for cold evenings
- Easy to Make: This recipe requires minimal prep time and effort, making it perfect for busy weeknights or lazy weekends.
- Hearty and Filling: This stew is packed with protein, fiber, and complex carbohydrates, making it a satisfying and filling meal that will keep you going all evening long.
- Customizable: Feel free to customize this recipe to your liking by adding or substituting different vegetables, spices, or seasonings.
- Slow Cooker Friendly: This recipe is perfect for slow cookers, as it allows the flavors to meld together and the meat to become tender and fall-apart.
- Nutritious: This stew is packed with nutritious ingredients, including lean protein, fiber-rich vegetables, and antioxidant-rich kale.
- Perfect for Meal Prep: This recipe makes a large batch of stew that can be refrigerated or frozen for later, making it perfect for meal prep or planning ahead.
- Comforting and Delicious: This stew is the perfect comfort food, with a rich, savory broth and tender, flavorful ingredients that will leave you feeling cozy and satisfied.
- Easy to Serve: This stew can be served on its own or with a variety of sides, such as crusty bread, mashed potatoes, or roasted vegetables.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, kale, and root vegetables. The turkey provides lean protein and a tender, fall-apart texture, while the kale adds a boost of nutrients and a slightly bitter flavor. The root vegetables, such as carrots, potatoes, and parsnips, add natural sweetness and a satisfying crunch. Other important ingredients include onions, garlic, and celery, which add a depth of flavor and aroma to the stew. Finally, the broth is made with a combination of chicken broth and diced tomatoes, which adds a rich, savory flavor to the dish.
How to Make slow cooker turkey and kale stew with root vegetables for cold evenings
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the diced turkey and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the skillet and set aside.
Reduce the heat to medium and add another tablespoon of olive oil to the skillet. Add the diced onions and cook until softened and translucent, about 5 minutes.
Add the minced garlic and diced celery to the skillet and cook for an additional 2-3 minutes, until fragrant.
Add the diced carrots, potatoes, and parsnips to the skillet and cook for an additional 5 minutes, until they begin to soften.
Add the chicken broth, diced tomatoes, and browned turkey to the slow cooker. Stir to combine and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the chopped kale and cook until wilted. Season with salt and pepper to taste.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your stew. Choose the freshest, highest-quality ingredients you can find, and your stew will be all the better for it.
The key to a great stew is to cook the vegetables until they're tender, but still crisp. Avoid overcooking, as this can make the vegetables mushy and unappetizing.
The best cut of turkey to use in this recipe is boneless, skinless turkey breast or thighs. Avoid using ground turkey, as it can become dry and tough during cooking.
Aromatics like onions, garlic, and celery add a depth of flavor to the stew that's hard to replicate with other ingredients. Take the time to sauté them properly, and your stew will be all the better for it.
Seasoning is key to a great stew. Take the time to taste and adjust the seasoning as you go, and don't be afraid to add more salt, pepper, or herbs to taste.
Once the stew is cooked, let it rest for at least 10-15 minutes before serving. This will allow the flavors to meld together and the meat to become tender and fall-apart.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you. This stew is a great canvas for trying out new flavors and ingredients.
Consider serving the stew with a variety of sides, such as crusty bread, mashed potatoes, or roasted vegetables. This will make the meal feel more complete and satisfying.
Common Mistakes to Avoid
-
Overcooking the Turkey: One of the most common mistakes people make when cooking stew is overcooking the turkey. This can make the meat dry and tough, rather than tender and fall-apart.
Fix: To avoid overcooking the turkey, make sure to cook it on low for 6-8 hours or high for 3-4 hours. You can also check the turkey for doneness by inserting a meat thermometer into the thickest part of the breast or thigh. The internal temperature should reach 165°F (74°C) for safe consumption.
-
Not Browning the Turkey Properly: Failing to brown the turkey properly can result in a lack of flavor and texture in the finished stew.
Fix: To achieve a nice brown on the turkey, make sure to cook it in a hot skillet with a small amount of oil. Don't overcrowd the skillet, as this can prevent the turkey from browning evenly. Instead, cook the turkey in batches if necessary, and make sure to stir it frequently to prevent burning.
-
Not Using Enough Liquid: Using too little liquid can result in a stew that's too thick and dry.
Fix: To avoid this mistake, make sure to use enough liquid to cover the ingredients in the slow cooker. You can use a combination of chicken broth, diced tomatoes, and water to achieve the right consistency. Also, make sure to stir the stew occasionally to prevent the ingredients from sticking to the bottom of the slow cooker.
-
Not Seasoning Enough: Failing to season the stew properly can result in a lack of flavor.
Fix: To avoid this mistake, make sure to taste and adjust the seasoning as you go. Add salt, pepper, and herbs to taste, and don't be afraid to experiment with different spices and seasonings to find the combination that works best for you.
Variations & Substitutions
To make a vegetarian version of this stew, simply omit the turkey and add more vegetables, such as mushrooms, bell peppers, or zucchini. You can also add tofu or tempeh for protein.
To make a gluten-free version of this stew, simply omit the Worcestershire sauce and use gluten-free broth instead. You can also add gluten-free grains, such as quinoa or brown rice, for added texture and nutrition.
To make a spicy version of this stew, simply add more chili flakes or diced jalapenos to the pot. You can also add spicy sausage, such as chorizo or pepperoni, for added heat.
To make a low-sodium version of this stew, simply use low-sodium broth and omit the salt. You can also add potassium-rich ingredients, such as potatoes or sweet potatoes, to help lower blood pressure.
To make a vegan version of this stew, simply omit the turkey and use vegan broth instead. You can also add vegan protein sources, such as tofu or tempeh, and use vegan-friendly grains, such as quinoa or brown rice.
To make a low-carb version of this stew, simply omit the potatoes and add more low-carb vegetables, such as broccoli or cauliflower. You can also use low-carb grains, such as cauliflower rice or zucchini noodles.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Make sure to cool the stew to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Make sure to cool the stew to room temperature before freezing, and reheat it to an internal temperature of 165°F (74°C) before serving. When reheating, make sure to stir the stew occasionally to prevent the ingredients from sticking to the bottom of the pot.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen turkey?
Yes, you can use frozen turkey in this recipe. Just make sure to thaw it first and pat it dry with paper towels before browning it in the skillet.
Can I use different types of kale?
Yes, you can use different types of kale in this recipe. Some popular varieties include curly kale, lacinato kale, and Russian kale. Just make sure to chop it finely and add it to the stew in the last 30 minutes of cooking.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew to suit your taste. Some popular options include carrots, potatoes, parsnips, and sweet potatoes. Just make sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
Can I serve the stew with crusty bread?
Yes, serving the stew with crusty bread is a great idea! The bread will help to soak up the flavorful broth and add a satisfying crunch to the meal. Just make sure to slice the bread thinly and serve it on the side, so everyone can help themselves.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Just brown the turkey and cook the vegetables in the Dutch oven, then add the broth and simmer the stew on the stovetop or in the oven. The Dutch oven will help to distribute the heat evenly and add a rich, depth of flavor to the stew.
Can I freeze the stew in individual portions?
Yes, you can freeze the stew in individual portions. Just divide the stew into airtight containers or freezer bags, label them, and store them in the freezer for up to 3 months. When you're ready to eat, simply thaw the stew overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Just brown the turkey and cook the vegetables in the Instant Pot, then add the broth and cook the stew on high pressure for 20-25 minutes. The Instant Pot will help to speed up the cooking time and add a rich, depth of flavor to the stew.
slow cooker turkey and kale stew with root vegetables for cold evenings
Ingredients
- 1 lb boneless, skinless turkey breast or thighs
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1/2 cup diced celery
Instructions
- Step 1: Prepare the ingredients. Chop the kale, carrots, potatoes, onion, and celery. Mince the garlic.
- Step 2: Brown the turkey. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes.
- Step 3: Add the aromatics. Add the chopped onion, minced garlic, and diced celery to the skillet. Cook until the onion is translucent, about 5 minutes.
- Step 4: Add the root vegetables. Add the chopped carrots and potatoes to the skillet. Cook for an additional 5 minutes.
- Step 5: Add the kale and seasonings. Add the chopped kale, dried thyme, salt, and pepper to the skillet. Cook until the kale is wilted, about 3-5 minutes.
- Step 6: Transfer to the slow cooker. Transfer the turkey and vegetable mixture to the slow cooker. Add the chicken broth and stir to combine.
- Step 7: Cook on low. Cook on low for 6 hours or high for 3 hours.
- Step 8: Serve and enjoy. Serve hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make ahead: Prepare the ingredients and store them in the refrigerator overnight. Cook in the slow cooker the next day.
- Substitution: Swap the turkey for chicken or beef if desired.
- Pro tip: Use a slow cooker liner for easy cleanup.
- Variation: Add diced bell peppers or mushrooms to the skillet with the onion and garlic for added flavor.
