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Ingredients
Meatballs:
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½ cup quick-cooking oats
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½ cup minced white onion
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½ cup sliced fresh mushrooms
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1 ½ tablespoons minced fresh basil
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1 ½ tablespoons minced fresh parsley (Optional)
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2 cloves garlic, minced
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1 large egg, lightly beaten
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1 teaspoon Worcestershire sauce
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salt and ground black pepper to taste
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1 pound 93% lean ground turkey
Stew:
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3 cups chopped butternut squash
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2 cups chopped carrots
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2 cups chopped mushrooms
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1 cup chopped celery
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1 cup chopped parsnips
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1 medium red onion, chopped
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2 cloves garlic, minced
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1 bay leaf
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6 cups chicken broth
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⅔ cup dry white wine (Optional)
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1 cup frozen green peas
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3 tablespoons cornstarch (Optional)
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2 tablespoons chopped fresh parsley (Optional)
Directions
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Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
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Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
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Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
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Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
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If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.
Cook's Notes:
Use 3 tablespoons, minced, of the fresh herbs of your choice.
Chop all vegetables into uniform, 1/2-inch pieces so they cook evenly.
Nutrition Facts (per serving)
239 | Calories |
6g | Fat |
27g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 239 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 7% |
Cholesterol 70mg | 23% |
Sodium 986mg | 43% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 5g | 18% |
Total Sugars 8g | |
Protein 17g | 34% |
Vitamin C 25mg | 28% |
Calcium 84mg | 6% |
Iron 2mg | 13% |
Potassium 707mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.