My journey to a healthier me

Tales of my life

Recipe: Turkey Veggie Stew

on August 31, 2014

This is something I make a lot.  It’s quick and easy and you can add anything to it.  Each time I make it, it tastes a little bit different.  That’s the great thing about soups and stews.

I like to post on Facebook what I’m making for the week.  I don’t know why, I just do.  Anyway, I’ve been making this stew for several weeks now.  And a few of my friends have asked me to post the recipe.  The thing is, there really isn’t a recipe.  I throw things into a pot.  Okay, maybe it’s not quite that simple, but it’s not overly complicated either.

My friend Aidan has been the most vocal about getting my recipe.  So in her honour, I’m writing this post about how I make it.

I only cook for myself, but I cook for the whole week, so I make a large pot.   But you don’t have to make a ton.  You can make it as large or as small as you want.  You just adjust the amounts.

This is how I made it this week:



4 lbs ground turkey

1 onion

5 stalks celery

15 baby cut carrots

2 red peppers

4 pkgs cremini mushrooms

1 large can diced tomatoes (no-salt added)

1 small can green chiles

spices of your choice


1. I start by chopping the mushrooms into large chunks.  After chopping the mushrooms, I put them in a large bowl, add a little olive oil and balsamic vinegar.  Then I put them on a pan and roast them at 400 degrees for about 30 minutes.  This deepens the flavour.

2. While the mushrooms are roasting, I chop the other veggies.  I like to chop them all so they are ready to go.

3. Once veggies are chopped, I preheat a large pot on medium heat.  Once hot, I add a little olive oil to the pan.  Then add the onions. Cook the onion until starting to brown.

4. Once the onion has started to brown, add the ground turkey.  To make it easier to break up the meat and mix it, I use a potato masher.  Once the meat starts to brown, add the spices.  Add whatever you like.  I use a no-salt spice mixture, garlic powder, red chili flakes, and tumeric.  I will occasionally add others as well.

5.  Keep cooking until the meat is no longer pink.  Now you can start to add the other ingredients.

6. First I add the tomatoes.  I also add some water.  Then I add the chiles.  Then the mushrooms.  Then the celery, carrots, and peppers.  Keep mixing with each addition.

7. Once you’ve added all the veggies, put a lid on it and let it come to a boil.  I usually let it boil for a little while, then turn down the heat to low and let it simmer for a couple of hours.  Be sure to stir it occasionally.

8.  When it’s done, I turn the heat off and let it sit to cool down.  After it cools, I divide it into portions and put in the fridge.  Now I have meals for the whole week.


If you’re not a big fan of ground turkey, you can use whatever ground meat you like.

Use whatever veggies you want.  Sometimes I add spinach or edamame.  Be creative.  Mix it up.

I will sometimes add a can of beans.  Always buy the no-salt added kind.  And make sure to rinse them before adding them in.  Add them at the same time as the veggies.

Use whatever spices you want.  And in whatever amounts you want.

I always buy cremini mushrooms, but get whatever kind you like.  I buy whole ones, but you can certainly buy the pre-sliced to save some time.

I always roast the mushrooms before adding them to the stew.  I think it deepens the flavour of both the mushrooms and the stew. You can also just saute them, or add them in without precooking them.  Your choice.

I always get the baby cut carrots, but you could use regular size carrots too.


And there you have it.  That’s how I made my turkey veggie stew this week.  Next week it might be different.  The nice thing about this stew is you can add whatever you want.  That’s why it’s a little bit different each time.

This made a rather large pot of stew.  Enough for me to have lunches and dinners for the whole week.  And it freezes very well too.

Remember, a recipe like this is more of a guideline.

Now go cook something! 😉


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