Whole30 Creamy Turkey And Veggie Stew Recipes

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WHOLE30 CREAMY TURKEY AND VEGGIE STEW



Whole30 Creamy Turkey and Veggie Stew image

Provided by Megan Mitchell

Categories     main-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 19

2 to 3 tablespoons coconut oil
3 scallions, thinly sliced
1 clove garlic, finely grated or minced
1 pound ground dark meat turkey
1 1/2 tablespoons curry powder
2 teaspoons ground turmeric
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
One 13.5-ounce can full-fat coconut milk, such as Native Forest or Chaokoh
1 cup Whole30-approved chicken stock (such as homemade or Pacific Foods Organic Unsalted; see Cook's Note)
3 tablespoons coconut aminos
2 teaspoons Whole30-approved fish sauce (such as Red Boat; see Cook's Note)
1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 large red bell pepper, cut into 1-inch-long thin strips
8 ounces snap peas, cut in half on a bias (about 2 cups)
1 cup soy bean sprouts

Steps:

  • Heat a shallow 12-inch Dutch oven over medium heat until hot. Add the coconut oil and melt, if necessary, then add the scallions and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and cook, breaking it into small pieces with a wooden spoon or silicone spatula and stirring often, until browned, 5 to 6 minutes.
  • Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
  • cinnamon and cayenne and cook, stirring, until the spices bloom, about 2 minutes. Add the coconut milk, chicken stock, coconut aminos and fish sauce. Stir together and bring to a simmer.
  • Add the sweet potatoes and bell pepper, cover with the lid half on and cook for 8 to 10 minutes. Stir in the snap peas, cover completely and cook until the snap peas are crisp-tender and still bright green, 4 to 5 minutes. Uncover and remove from the heat. Stir in the 1 cup bean sprouts and taste, adjusting the seasonings, if necessary.
  • Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.

LEFTOVER TURKEY VEGETABLE SOUP: 30 MINUTES, WHOLE30, PALEO, GLUTEN-FREE



Leftover Turkey Vegetable Soup: 30 Minutes, Whole30, Paleo, Gluten-Free image

This easy turkey soup is perfect for using up leftover turkey, especially those Thanksgiving turkey leftovers! This soup cooks on the stovetop in about 30 minutes, is a great use for leftover herbs you have, and is Whole30, Paleo, gluten-free and dairy-free. Along with being family-friendly Whole30 soup recipe, it also is freezer-friendly, so you can save it to enjoy turkey beyond the holiday season!

Provided by Bailey

Categories     Turkey

Time 40m

Number Of Ingredients 12

2 tablespoons ghee (or olive oil)
1 tablespoon minced garlic
1/2 large white onion, diced
3 carrots, peeled and diced
2-3 stalks celery, diced
5 cups chicken broth
2 cups water
2 cups cooked and shredded turkey
2 sprigs each of rosemary, thyme and sage, tied together in a bundle with kitchen twine
1 tablespoon chopped parsley, or 1 teaspoon dried parsley
1/2 teaspoon salt, or more to taste
1/4 teaspoon pepper, or more to taste

Steps:

  • In a large stock pot, heat ghee (or oil) and minced garlic over medium-high heat. Once hot, add the diced onions, carrots and celery
  • Saute the vegetables for about 4 minutes, or until the onions have started to soften. Pour the broth and water into the pot and add in the shredded turkey
  • Place your bundled herbs into the pot. Bring it to a boil and then reduce the heat to medium
  • Cover the pot with a lid and let simmer for 25 minutes, or until the carrots are softened and the broth is well seasoned. Remove the herb bundle and discard
  • Taste and add salt and pepper to your preference and serve

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