Prep 10 mins
Cook 35 mins
A light stew for the fresh vegetables of summer. Like the song says "Parsley, sage, rosemary and thyme" I found that even my picky eater went back for more.
- 1 lb ground turkey
- 3 leaves fresh sage
- 2 tablespoons vegetable oil
- 1 cup yellow squash, diced
- 1 cup zucchini, diced
- 1 cup sweet potato, diced
- 1 cup peas (fresh or frozen)
- 1 quart chicken broth or 1 quart vegetable broth
- 1⁄2 teaspoon white pepper
- 1 tablespoon fresh parsley
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon rosemary
- 3 tablespoons cornstarch
- 3⁄4 cup cold water
- Shred fresh sage leaves and mix with ground turkey.
- Make meat into meatballs using about 1- 2 tablespoons for each one.
- Heat oil in large pot over high heat.
- Add meatballs to pot and cook until brown on all sides, about 6 minutes.
- Remove meatballs from pan and set aside.
- Add vegetables to pot and stir frequently, cooking for 5 minutes.
- Add broth, meatballs and seasonings to pot.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Turn heat up to medium.
- Mix cornstarch with cold water, add to pot and stir until thickened.
Can't believe that I haven't reviewed this yet, as I've made this several times and absolutely love it! This really is best in the summer when the veggies and fresh herbs are at their peak. The rosemary and thyme come together nicely to create a scrumptious yet light herby broth. The only change that I make, is that I use diced new potatoes in place of sweet potatoes as I don't really care for sweet potatoes. Thanks for a great recipe!
DH and I both really enjoyed this! I used only 1 T olive oil to saute the meatballs, and this was plenty. I also used dried, rubbed sage instead of fresh and it seemed to work fine. At first I took Derf's advice and cut down on the cornstarch, but at the end of cooking I decided to throw in the last tablespoon and I'm glad as the consistency came out just perfect! I used all of the broth, too. Maybe we simmered at different temps or something? Anyhow, thanks for posting a yummy, VERY comforting recipe. I'm sure I'll be back to it this winter with veggies I'm freezing now :). Made this with potato sour cream biscuits that I will be posting soon!
This stew was very good, lots of taste from the herbs, picked right out of our garden, I doubled them because they were fresh not dried. Especially the sage in the meatballs, I was afraid the meatballs would fall apart because they were just the ground chicken and the chopped sage, no filler. They were delicious and kept their shape perfectly. The Yellow squash, I used Acorn squash, the zucchini, sweet potato and peas all seemed to compliment each other and add to the lovely taste. I had just 2 problems, the quart of chicken broth seemed a huge amound for the amount of veggies, after adding it, the stew suddenly looked like soup. The recipe didn't say weather to cover it or not for the 20 minutes of simmering, so I left the lid off and put it on quite a strong simmer and in 20 minutes it redecued down quite a lot but was still quite liquid. My other problem was that I thought that 3 tablespoons was an awful lot of cornstarch, so I reduced the amount to 2 tablespoons, which worked perfectly. Sorry, didn't mean to change a contest recipe but was afraid 3 tablespoons of cornstarch would ruin a great smelling/looking dinner. We served it over garlic mashed potatoes, it was very much a comfort food meal!! I felt I had to give this a 4 because of the amount of broth and the cornstarach, also I can't imagine that this would have streched to 6 servings, I would say probably 3 hungry people or 4 normal servings. We did enjoy it very much and will probably make it again with the changes mentioned. The taste was wonderfull, good luck in the contest.