This Turkey and Vegetable Stew is the ultimate comfort food for chilly evenings. It’s hearty, flexible, and fills your home with a wonderful aroma. You’ll love how easily this turkey and vegetable stew comes together in one pot.

Craving a delicious Turkey and Vegetable Stew? You've come to the right spot! From Stew favorites to amazing Dinner Ideas recipes, there's something here for everyone.

You Might Also Love

Smoky Ham And Bean Stew

15 Insane Meatball Moves That...

Beef And Carrot Stew

Why You’ll Love This Turkey and Vegetable Stew

• Flexible & forgiving: Easily swap vegetables based on what you have.
• Better next day: Flavors deepen and meld beautifully overnight.
• All-in-one meal: Features lean protein, vegetables, and savory broth.
• Heavenly aroma: Scent of herbs and simmering broth fills your kitchen.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced into rounds
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1.5 lbs turkey thigh meat, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 6 cups turkey or chicken stock
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 bay leaves
• 1 tsp dried thyme
• 2 medium potatoes, peeled and cubed
• 1 cup frozen peas
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Tools: A large Dutch oven or heavy-bottomed soup pot, wooden spoon, measuring cups and spoons.

Notes: Using good-quality stock really makes a difference here—it forms the foundation of your stew’s flavor. And don’t skip browning the turkey… that fond at the bottom of the pot is pure gold for building a rich, savory base.

Nutrition (per serving)

Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes

Before You Start: Tips & Ingredient Notes

• Why use turkey thighs instead of breast? Thigh meat has more fat and connective tissue, which means it stays incredibly moist and tender during the long simmering process. Breast meat can easily become dry and stringy.
• Do I have to use flour? The flour helps thicken the stew and gives it a lovely, velvety texture. For a gluten-free version, you can dust the turkey with cornstarch or potato starch instead.
• Can I make this in a slow cooker? Absolutely! After browning the turkey and sautéing the veggies in a skillet, transfer everything to your slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
• What’s the best potato for stew? I prefer Yukon Golds or red potatoes because they hold their shape well but still become tender. Russets can get a bit too soft and start to break down.

How to Make Turkey and Vegetable Stew

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for 3–4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months.
• Reviving: Reheat gently on the stovetop, adding a splash of broth if too thick.

Serving Suggestions

Complementary Dishes

• Crusty sourdough bread — Perfect for sopping up every last bit of the savory broth. A warm, chewy slice is the ultimate stew companion.
• A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, hearty stew, balancing the meal beautifully.
• Buttered egg noodles or fluffy rice — For those who want to make the stew even more substantial, serving it over a carb base turns it into a true feast.

Drinks

• A medium-bodied red wine like Pinot Noir — Its bright red fruit notes and mild earthiness complement the turkey and herbs without overpowering the stew.
• A crisp, malty lager or pale ale — The beer’s carbonation and slight bitterness cut through the richness of the stew, cleansing the palate between bites.
• Sparkling apple cider — A non-alcoholic option that offers a touch of sweetness and fizz, which pairs wonderfully with the savory vegetables and turkey.

Something Sweet

• Warm apple crisp with vanilla ice cream — The cozy, spiced apples and cold cream are a classic, comforting follow-up to a savory stew.
• Dark chocolate brownies — A rich, fudgy brownie provides a deep, satisfying chocolate hit that feels like a perfect ending.
• Lemon bars — Their bright, tangy sweetness is a lovely, palate-cleansing finish that feels light after a hearty main course.

Top Mistakes to Avoid

• Mistake: Crowding the pan when browning the turkey. If you add too much turkey at once, the pot’s temperature drops and the meat releases liquid, causing it to steam instead of sear. You’ll miss out on that deep, caramelized flavor.
• Mistake: Skipping the deglazing step. After sautéing the vegetables, make sure to scrape all the browned bits from the bottom of the pot when you add the liquid. That “fond” is packed with savory flavor—leaving it behind is a real tragedy.
• Mistake: Boiling the stew aggressively. A gentle simmer is key. A rolling boil can make the turkey tough and cause the vegetables to break down too much, resulting in a mushy texture.
• Mistake: Adding the peas too early. Tossing in the frozen peas at the very end preserves their vibrant color and pleasant pop. If they cook for too long, they’ll turn dull and mushy.

Expert Tips

• Tip: Brown the turkey in batches. It might feel like an extra step, but taking the time to sear the turkey in a single layer ensures a proper, flavorful crust on every piece, which makes the entire stew taste richer.
• Tip: Let the stew rest before serving. If you can manage it, turn off the heat and let the stew sit, covered, for 10-15 minutes before ladling. This allows the flavors to settle and meld even more, and it also brings the temperature to the perfect, spoon-ready warmth.
• Tip: Use a mix of fresh and dried herbs. While dried thyme works wonderfully during the long simmer, stirring in a handful of fresh parsley or thyme at the very end adds a layer of bright, aromatic freshness that really lifts the whole dish.
• Tip: Make a big batch for easy future meals. This stew freezes exceptionally well. Cool it completely, then portion it into airtight containers and freeze for up to 3 months. It’s a lifesaver on a busy night.

FAQs

Can I use leftover cooked turkey in this stew?
Absolutely! If you’re using cooked turkey (perhaps from a holiday feast), add it during the last 10-15 minutes of simmering, just long enough to heat it through. This prevents it from becoming tough or dry from overcooking. You’ll skip the initial browning step, so you might want to sauté the vegetables in a tablespoon of butter along with the oil to build a little extra richness.

My stew is too thin. How can I thicken it?
If your stew is thinner than you’d like, there are a couple of easy fixes. You can mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the simmering stew and cook for another 2-3 minutes until thickened. Alternatively, you can mash some of the cooked potatoes against the side of the pot—they’ll naturally release starch and thicken the broth.

How long will leftovers keep in the fridge?
Stored in an airtight container, your turkey stew will stay fresh in the refrigerator for 3-4 days. You’ll notice the flavors become even more developed by the second day. Reheat it gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened up too much.

Can I add other vegetables to this stew?
Of course! This recipe is a fantastic template. Feel free to add mushrooms (sauté them with the onions), chunks of sweet potato or butternut squash, or even some green beans. Just keep in mind different cooking times—add quicker-cooking veggies like zucchini or spinach towards the end.

Is it possible to make this stew in an Instant Pot?
Yes, you can adapt it for pressure cooking. Use the sauté function to brown the turkey and soften the vegetables. Then add everything except the peas, secure the lid, and cook on high pressure for 15 minutes. Do a quick release, then stir in the peas and let them heat through in the residual heat.