This Turkey and White Bean Stew is a deeply comforting, hearty meal perfect for chilly weather. Tender turkey and creamy cannellini beans create a rich, velvety broth that’s both nourishing and satisfying. It’s a versatile, one-pot wonder that fills your kitchen with incredible aroma.
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Why You’ll Love This Turkey and White Bean Stew
- Versatile & forgiving: Easily adapt with pantry swaps like chicken or different vegetables.
- Dreamy texture: Tender turkey and creamy beans create a naturally thickened, velvety broth.
- Better next day: Flavors deepen and meld, making leftovers something to look forward to.
- Nourishing & balanced: Lean protein and fiber keep you satisfied without feeling heavy.
Ingredients & Tools
- 1.5 lbs boneless, skinless turkey thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 6 cups chicken or turkey broth
- 2 bay leaves
- 1 tsp dried thyme
- 2 (15 oz) cans cannellini beans, rinsed and drained
- 1 cup frozen peas
- Salt and black pepper to taste
- Fresh parsley for garnish
Tools: A large Dutch oven or heavy-bottomed pot, wooden spoon, measuring cups and spoons
Notes: Use good-quality broth for the best flavor, and don’t skip the tomato paste—it adds subtle depth.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 10 g |
| Carbs: | 35 g |
| Fiber: | 9 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Why turkey thighs instead of breast? Turkey thighs stay incredibly moist and tender during the simmering process, while breast meat can sometimes become dry. The slightly higher fat content in thighs adds flavor and ensures every bite is succulent.
- Do I really need to rinse the beans? Yes, honestly—rinsing canned beans removes that starchy liquid they’re packed in, which can make your stew cloudy and affect the texture. You want the beans to integrate smoothly into the broth.
- What if I don’t have fresh herbs? Dried herbs work perfectly fine here! In fact, dried thyme and bay leaves are classic in stews because they hold up well to long cooking. If using fresh thyme, triple the amount.
- Can I make this in a slow cooker? Absolutely. Brown the turkey and sauté the vegetables first for maximum flavor, then transfer everything to your slow cooker and cook on low for 6-7 hours. Add the peas right at the end.
How to Make Turkey and White Bean Stew
Step 1: Start by patting your turkey pieces dry with paper towels—this helps them brown beautifully instead of steaming. Season generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers, then add the turkey in a single layer. You’ll hear that satisfying sizzle! Don’t overcrowd the pot; work in batches if needed. Cook until golden brown on all sides, about 6-8 minutes total. The turkey doesn’t need to be cooked through at this stage—you’re just building flavor and color. Remove the turkey with a slotted spoon and set aside.
Step 2: Reduce the heat to medium and add the onion, carrots, and celery to the same pot. You’ll notice all those browned bits from the turkey at the bottom—that’s pure flavor! Sauté the vegetables until they begin to soften and the onion turns translucent, about 5-7 minutes. Stir occasionally to prevent sticking. Add the garlic and cook for another minute until fragrant—be careful not to burn it, or it’ll turn bitter.
Step 3: Push the vegetables to one side and add the tomato paste to the cleared space. Let it cook for about a minute until it darkens slightly and becomes fragrant—this quick caramelization really deepens its flavor. Then stir everything together so the tomato paste coats the vegetables. The aroma at this stage is incredible—savory and sweet all at once.
Step 4: Return the turkey to the pot along with any accumulated juices. Pour in the broth, making sure to scrape up all those delicious browned bits from the bottom of the pot—this is called deglazing, and it’s where so much flavor comes from. Add the bay leaves and dried thyme. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25 minutes.
Step 5: After 25 minutes, the turkey should be tender and cooked through. Stir in the rinsed cannellini beans and frozen peas. Cook for another 5-10 minutes, just until the beans are heated through and the peas are bright green. The stew should be bubbling gently—you’ll notice the broth has thickened slightly from the beans. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves before serving.
Step 6: Ladle the stew into bowls and garnish with fresh parsley. The vibrant green against the creamy stew makes it look as good as it tastes. Let it sit for about 5 minutes before serving—this allows the flavors to settle and the stew to thicken just a bit more. Serve it with crusty bread for dipping, and watch how quickly it disappears!
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for 3–4 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw overnight in fridge.
- Reviving: Reheat gently, adding a splash of broth if too thick. Stir occasionally.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread — There’s nothing better for sopping up every last bit of that flavorful broth. The slight tang of sourdough cuts through the richness perfectly.
- Simple green salad with lemon vinaigrette — The bright, acidic dressing provides a refreshing contrast to the hearty stew and cleanses the palate between bites.
- Garlic mashed potatoes — For the ultimate comfort meal, serve a scoop of creamy mashed potatoes right in the bowl with the stew ladled over top.
Drinks
- Medium-bodied red wine — A Pinot Noir or Grenache has enough acidity to complement the stew without overpowering the delicate turkey and bean flavors.
- Apple cider — Either warm spiced cider or a dry hard cider works wonderfully—the apple notes pair surprisingly well with the savory elements.
- Herbal tea — A mug of rosemary or thyme tea echoes the herbal notes in the stew and makes for a cozy, alcohol-free option.
Something Sweet
- Warm apple crisp — The cinnamon-spiced apples and oat topping continue the comfort food theme while providing a satisfying sweet finish.
- Dark chocolate pot de crème — Rich, silky chocolate custard offers an elegant contrast to the rustic stew without being too heavy.
- Lemon pound cake — The bright citrus flavor cuts through the richness of the meal and provides a simple, classic dessert option.
Top Mistakes to Avoid
- Overcooking the beans: Since we’re using canned beans that are already cooked, they only need to be heated through. If you simmer them too long, they can become mushy and break down too much, affecting the stew’s texture.
- Skimping on browning the turkey: That golden-brown crust on the turkey isn’t just for looks—it creates fond on the bottom of the pot that adds incredible depth of flavor to the entire stew. Don’t rush this step!
- Adding the peas too early: Frozen peas only need a few minutes to heat through. If you add them too soon, they’ll lose their vibrant color and become dull and mushy—wait until the very end.
- Forgetting to remove bay leaves: Bay leaves don’t soften during cooking and can be a choking hazard if served. They’ve done their flavoring job by the end—just remember to fish them out before serving.
Expert Tips
- Tip: For an extra flavor boost, add a Parmesan rind to the stew while it simmers. It melts into the broth, adding a subtle umami richness that makes the stew taste like it’s been cooking for hours.
- Tip: If your stew seems too thin after cooking, mash a few beans against the side of the pot with your spoon and stir—this will naturally thicken the broth without needing any additional thickeners.
- Tip: Let the stew rest for 10-15 minutes after cooking before serving. This allows the flavors to meld together more completely and gives the broth time to thicken slightly as it cools.
- Tip: For deeper flavor, consider roasting the carrots before adding them to the stew. The caramelization adds a wonderful sweetness that complements the savory elements beautifully.
FAQs
Can I use ground turkey instead of turkey pieces?
Absolutely! Brown the ground turkey as you would the pieces, breaking it up with your spoon as it cooks. The texture will be different—more like a chili—but just as delicious. You might need to reduce the cooking time by about 10 minutes since ground turkey cooks faster than chunks.
How long does this stew keep in the refrigerator?
It will keep well in an airtight container for 3-4 days. The flavors actually improve over the first day or two. When reheating, do so gently over medium-low heat to prevent the turkey from becoming tough. You may need to add a splash of broth or water as the stew tends to thicken when refrigerated.
Can I freeze Turkey and White Bean Stew?
Yes, it freezes beautifully for up to 3 months. Let it cool completely before transferring to freezer-safe containers. The beans may become slightly softer after freezing and thawing, but the overall quality remains excellent. Thaw in the refrigerator overnight before reheating.
What other beans can I use if I don’t have cannellini?
Great northern beans or navy beans would be the closest substitutes. You could also use chickpeas for a different texture, though the flavor profile will shift slightly. I’d avoid kidney beans as they’re a bit too firm and starchy for this particular stew.
My stew is too thin—how can I thicken it?
The easiest method is to take about a cup of the stew (mostly beans and some broth) and blend it until smooth, then stir it back into the pot. Alternatively, you can make a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it in during the last 5 minutes of cooking.
Turkey And White Bean Stew
Make this easy, one-pot Turkey and White Bean Stew for a hearty and comforting meal. Tender turkey and creamy beans in a rich broth. Get the recipe now!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless turkey thighs (cut into 1-inch pieces)
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2 tbsp olive oil
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1 large yellow onion (diced)
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3 carrots (peeled and sliced)
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3 celery stalks (sliced)
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4 garlic cloves (minced)
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1 tbsp tomato paste
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6 cups chicken or turkey broth
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2 bay leaves
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1 tsp dried thyme
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2 cans cannellini beans (15 oz each, rinsed and drained)
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1 cup frozen peas
-
Salt and black pepper (to taste)
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Fresh parsley (for garnish)
Instructions
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Start by patting your turkey pieces dry with paper towels—this helps them brown beautifully instead of steaming. Season generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers, then add the turkey in a single layer. You’ll hear that satisfying sizzle! Don’t overcrowd the pot; work in batches if needed. Cook until golden brown on all sides, about 6-8 minutes total. The turkey doesn’t need to be cooked through at this stage—you’re just building flavor and color. Remove the turkey with a slotted spoon and set aside.01
-
Reduce the heat to medium and add the onion, carrots, and celery to the same pot. You’ll notice all those browned bits from the turkey at the bottom—that’s pure flavor! Sauté the vegetables until they begin to soften and the onion turns translucent, about 5-7 minutes. Stir occasionally to prevent sticking. Add the garlic and cook for another minute until fragrant—be careful not to burn it, or it’ll turn bitter.02
-
Push the vegetables to one side and add the tomato paste to the cleared space. Let it cook for about a minute until it darkens slightly and becomes fragrant—this quick caramelization really deepens its flavor. Then stir everything together so the tomato paste coats the vegetables. The aroma at this stage is incredible—savory and sweet all at once.03
-
Return the turkey to the pot along with any accumulated juices. Pour in the broth, making sure to scrape up all those delicious browned bits from the bottom of the pot—this is called deglazing, and it’s where so much flavor comes from. Add the bay leaves and dried thyme. Bring everything to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25 minutes.04
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After 25 minutes, the turkey should be tender and cooked through. Stir in the rinsed cannellini beans and frozen peas. Cook for another 5-10 minutes, just until the beans are heated through and the peas are bright green. The stew should be bubbling gently—you’ll notice the broth has thickened slightly from the beans. Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaves before serving.05
-
Ladle the stew into bowls and garnish with fresh parsley. The vibrant green against the creamy stew makes it look as good as it tastes. Let it sit for about 5 minutes before serving—this allows the flavors to settle and the stew to thicken just a bit more. Serve it with crusty bread for dipping, and watch how quickly it disappears!06
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