Smart Turkey and Mushroom Stew
with Roasted Potatoes and Spinach
This hearty dinner has all the flavours of a traditional stew, but on the lighter side. Turkey, potatoes, thyme, mushrooms and spinach are featured in this dish that's sure to warm your soul and your stomach.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
300 g
Red Potato
7 g
Thyme
2 unit
Garlic, cloves
2 unit
Chicken Broth Concentrate
113 g
Mirepoix
56 g
Baby Spinach
227 g
Mushrooms
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Strip 1 tbsp thyme leaves from stems (dbl for 4 ppl), then roughly chop. Cut potatoes into 1/2-inch pieces. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with half the garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
Meanwhile, peel, then mince or grate garlic. Thinly slice mushrooms. Roughly chop spinach.
Heat a large pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add garlic, turkey and remaining thyme. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with remaining garlic salt and pepper.
Add mushrooms and mirepoix to the pot with turkey. Cook, stirring occasionally, until softened, 3-4 min.
Sprinkle Gravy Spice Blend into the with turkey and veggies, then toss to coat. Add broth concentrate and 2 cups water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly, 3-4 min. Season with salt and pepper, to taste. Remove from heat.
Add roasted potatoes and spinach to stew. Stir until spinach wilts and potatoes are incorporated. Divide stew between bowls.
