Turkey and Mushroom Stew

Turkey and Mushroom Stew

with Cheesy Croutons

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Herby Turkey meatballs float in a delicious hearty sea of mushrooms and broth. Crispy Cheesy Crouton dunkers ensure you get all that tasty broth from the bowl!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

227 g

Cremini Mushrooms

¾ cup

Pearl Couscous


2 unit

Chicken Broth Concentrate

14 g

Sage and Thyme

1 unit

Ciabatta Roll


7 g


¼ cup

Parmesan Cheese


56 g

Baby Spinach

2 tbsp

Italian Breadcrumbs

(ContainsWheat/Blé, Milk/Lait, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)

100 g


6 g


Not included in your delivery

2 tbsp

Unsalted Butter*


1.5 tbsp


2.25 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories850 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate94 g
Sugar9 g
Dietary Fiber7 g
Protein47 g
Cholesterol140 mg
Sodium1460 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Cups
Measuring Spoons
Medium Pot
Large Pot
Medium Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high and wash and dry all produce. Add 10 cups water and 2 tsp salt in a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, thinly slice sage and chives. Strip 1/2 tbsp thyme (dbl for 4 ppl) from stems. Quarter mushrooms. Cut ciabatta into 1-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.


Add Israeli couscous to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and return to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl). Stir until melted and couscous is coated.


Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, mushrooms, half the sage and half the thyme. Season with salt and pepper. Cook, stirring often, scraping any brown bits from the bottom of the pot, until mushrooms soften, 3-4 min.


While mushrooms cook, add turkey, breadcrumbs, garlic, remaining sage and remaining thyme to a medium bowl. Stir to combine. Roll turkey mixture into 1 1/2-inch meatballs. Transfer the meatballs to a plate. Set aside.


Add 3 cups water (dbl for 4 ppl) and broth concentrates to the pot with the mushroom mixture. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and carefully add meatballs to the mushroom broth. Cover and cook, until meatballs are cooked through, 4-5 min.** Add spinach and stir together, until wilted, 1 min.


Toss ciabatta pieces with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Sprinkle over Parmesan. Broil in middle of oven, stirring halfway through cooking, until lightly golden, 6-7 min. Divide couscous between bowls. Ladle over turkey mushroom mixture, then top with cheesy croutons and sprinkle over chives.