Turkey stew with sweet potato cranberries and rosemary

Name: Turkey stew with sweet potato cranberries and rosemary
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: 4 tablespoons Frying oil; 3 lbs turkey leg meat; 2 medium onions; 3 sprigs rosemary; 6 cloves garlic; 8 cups chicken broth; 3 medium sweet potatoes; 2/3 cup dried cranberries; 2 tablespoons lemon juice; 3 tablespoons flour; salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
6 servings
Calories
784 kcal
Course
Main Course, Dinner
Cuisine
International

Turkey stew with sweet potato cranberries and rosemary

Yael Holden

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

4 tablespoons Frying oil
3 lbs turkey leg meat 1.4kg, boneless and skinless
2 medium onions
3 sprigs rosemary
6 cloves garlic
8 cups chicken broth 2 liters, or vegetable broth
3 medium sweet potatoes 3 lbs/1.4kg
2/3 cup dried cranberries
2 tablespoons lemon juice or to taste, add gradually
3 tablespoons flour
salt and pepper to taste

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Instructions

Prepare the ingredients: cut the meat into 1.5-inch/4cm cubes, sweet potatoes into 1-inch/2.5cm cubes, chop the onion, finely chop the garlic and 2 twigs of rosemary.
Sear the meat: heat 2 tablespoons of oil over high heat in a big pot, add the meat in batches, making sure that the pieces are not overcrowded. Cook on all sides until browned. Transfer browned pieces of meat to a plate and add another batch, adding more oil if necessary. Transfer all the meat to a plate.
Reduce the heat to medium-low and add the onion and chopped rosemary to the pot, cook for about 5 minutes or until soft.
Add the garlic and cook, stirring, for 1 minute.
Add the meat back to the pot, add the broth, season lightly with salt and pepper. Make sure to scrape down all the brown bits from the bottom of the pot. Cover and cook over low heat for 1.5 hours.
Add the sweet potato and whole rosemary sprig, cover and cook over low heat for 15 minutes.
Add the cranberries and cook for 5 more minutes.
Make the flour slurry - add the flour and a couple of tablespoons of the stew to a small bowl and whisk until thoroughly combined. Add the slurry to the pot. Bring the stew to a boil, then take the pot off the heat.
Season the stew with lemon juice, salt, and pepper to taste. Add the lemon juice gradually and taste if it's sour enough for you (lemon juice should balance the sweet potatoes' sweetness).
Serve with crunchy bread or pearl barley (on the photos there are finely ground barley groats).
Enjoy!

Notes

Instead of sweet potato you can use pumpkin, butternut squash or even carrots.
You can substitute for turkey breast meat but you need to cook it much shorter (I wouldn't do that though, this recipe of perfect for leg meat).
Instead of rosemary you can use thyme (but rosemary works best).
Calories count = 1/6 of the recipe. This is only an estimate!