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Why You'll Love This batch cook garlic and herb turkey stew with carrots and cabbage
- Easy to Make: This recipe is incredibly simple to prepare, with a short list of ingredients and straightforward instructions.
- Flavorful and Aromatic: The combination of garlic, herbs, and spices creates a rich, savory flavor profile that's sure to tantalize your taste buds.
- Customizable: Feel free to add your favorite vegetables, herbs, or spices to make the recipe your own.
- Batch Cooking: This recipe makes a large batch of stew, perfect for meal prep, leftovers, or feeding a crowd.
- Nourishing and Healthy: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal option.
- Make-Ahead Friendly: You can prepare the stew up to 2 days in advance, making it perfect for busy weeknights or special occasions.
- Freezer-Friendly: The stew can be frozen for up to 3 months, making it a great option for meal prep or future meals.
- Cost-Effective: This recipe is budget-friendly, using affordable ingredients and making a large batch of stew.
Ingredient Breakdown
The key ingredients in this recipe are the turkey, garlic, herbs, carrots, and cabbage. The turkey provides lean protein, while the garlic and herbs add depth and flavor to the stew. The carrots and cabbage add natural sweetness and crunch, making the stew a well-rounded and satisfying meal. When selecting the ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also customize the recipe by adding your favorite vegetables, herbs, or spices to make it your own.
How to Make batch cook garlic and herb turkey stew with carrots and cabbage
Chop the onions, carrots, and cabbage, and mince the garlic. Cut the turkey into bite-sized pieces and season with salt, pepper, and your favorite herbs.
Heat a large pot or Dutch oven over medium-high heat. Add a tablespoon of oil and sear the turkey until browned on all sides, about 5-7 minutes. Remove the turkey from the pot and set aside.
Reduce the heat to medium and add another tablespoon of oil to the pot. Add the chopped onions and cook until they're softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
Add the chopped carrots and cabbage to the pot, along with the browned turkey, broth, and your favorite herbs and spices. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the vegetables are tender.
Season the stew with salt, pepper, and your favorite herbs. Serve hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your stew.
Cook the vegetables until they're tender, but still crisp. Overcooking can make them mushy and unappetizing.
Add aromatics like onions, garlic, and herbs to the pot for added depth and flavor.
Choose a cut of turkey that's suitable for slow cooking, such as thighs or drumsticks.
Add a splash of acidity, like lemon juice or vinegar, to balance the flavors in the stew.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Common Mistakes to Avoid
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Overcrowding the Pot:
Fix: Make sure to cook the turkey and vegetables in batches if necessary, to prevent overcrowding the pot.
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Not Browning the Turkey:
Fix: Take the time to properly brown the turkey, as this will add depth and flavor to the stew.
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Not Seasoning Enough:
Fix: Taste and adjust the seasoning as you go, adding more salt, pepper, or herbs as needed.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving, to allow the flavors to meld together.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add some sautéed mushrooms and leeks to the stew for added depth and flavor.
Add some diced sweet potatoes and carrots to the stew for a sweet and savory twist.
Add some chopped spinach and crumbled feta cheese to the stew for a creamy and indulgent twist.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3 days. Make sure to cool it 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. Cool it to room temperature, then transfer it to airtight containers or freezer bags. When you're ready to eat it, simply thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
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 freeze the stew?
Yes, the stew can be frozen for up to 3 months. Cool it to room temperature, then transfer it to airtight containers or freezer bags. When you're ready to eat it, simply thaw it overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
What type of turkey should I use?
You can use any type of turkey you prefer, but it's best to use a cut that's suitable for slow cooking, such as thighs or drumsticks.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as diced bell peppers, zucchini, or green beans. Just be sure to adjust the cooking time accordingly, so that the vegetables are tender but still crisp.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free broth and avoid adding any gluten-containing ingredients.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the turkey and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
batch cook garlic and herb turkey stew with carrots and cabbage
Ingredients
- 1 lb boneless, skinless turkey breast or thighs, cut into 1-inch pieces
- 2 medium carrots, peeled and sliced
- 1 small head of cabbage, cored and shredded
- 3 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup diced tomatoes
Instructions
- Heat the oil in a large pot. Heat the olive oil in a large pot over medium-high heat. Add the turkey and cook until browned on all sides, about 5-7 minutes. Remove the turkey from the pot and set aside.
- Sauté the aromatics. Reduce the heat to medium and add the minced garlic to the pot. Cook for 1-2 minutes, until fragrant. Add the sliced carrots and cook for an additional 2-3 minutes, until they begin to soften.
- Add the cabbage and herbs. Add the shredded cabbage, dried thyme, dried rosemary, and bay leaf to the pot. Cook for 2-3 minutes, until the cabbage begins to wilt.
- Add the broth and tomatoes. Add the chicken broth, diced tomatoes, salt, and pepper to the pot. Stir to combine and bring the mixture to a boil.
- Return the turkey to the pot. Return the browned turkey to the pot and reduce the heat to low. Simmer the stew, covered, for 20-25 minutes, until the turkey is cooked through and the vegetables are tender.
- Season and serve. Remove the bay leaf from the pot and season the stew with additional salt and pepper, if needed. Serve hot, garnished with fresh herbs, if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew through step 5, then refrigerate or freeze until ready to finish cooking.
- Substitution: Swap the turkey for chicken or beef, if preferred.
- Pro tip: Use high-quality broth and tomatoes for the best flavor.
