Hearty Turkey Stew
with Herby Croutons
This heart-warming bowl of turkey stew is jam-packed with wholesome goodness! While you cook, you'll be tempted to snack on those crunchy croutons (trust us). We say go for it, just make sure some of them make it onto the stew!
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
14 g
Sage and Thyme
250 g
Ground Turkey
230 g
Russet Potato
113 g
Mirepoix
170 g
Green Beans
56 g
Corn Kernels
1 unit
Ciabatta Roll
(Contains Gluten)
2 unit
Chicken Broth Concentrate
6 g
Garlic
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
1 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 350°F. Wash and dry all produce.
Cut ciabatta into 1-inch pieces. Peel, then finely mince or grate garlic. Strip thyme leaves from the stem, then finely chop. Remove sage from stems, then finely chop. Combine sage and thyme in a small bowl. (NOTE: This is your herb mix.) Peel, then cut potatoes into 1/2-inch pieces. Trim the green beans, then cut into 1-inch pieces.
Transfer ciabatta to a baking sheet. Add 1 tbsp oil, 1/2 tbsp butter, 2 tsp of herb mix (dbl all for 4 ppl) and half the garlic to a small microwaveable bowl. Microwave in 20-second increments, until melted. Drizzle herb oil over ciabatta, then season with 1/4 tsp salt and pepper (dbl for 4ppl). Toss with hands to coat, then arrange in an even layer. Bake in the top of the oven until golden and toasted, flipping halfway, 12-14 min.
While ciabatta bakes, heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until no longer pink, 3-4 min.**
Add 1 tbsp butter (dbl for 4 ppl), then mirepoix and remaining garlic to the pot. Cook, stirring occasionally, until veggies soften, 2-3 min. Add potatoes, broth concentrate, 2 1/2 cups water, 1 tbsp herb mix and 1/2 tsp salt (dbl all for 4 ppl). Bring to a boil, then cover and reduce to medium. Cook for 5-7 min.
Add green beans and corn to the pot. Cook, uncovered, stirring occasionally until potatoes and green beans are tender, 5-7 min. (TIP: For a thicker stew, cook the potatoes a few minutes longer before adding green beans and corn.)
Ladle stew into bowls. Sprinkle with pepper, then garnish with croutons and remaining herb mix, if desired.
