A twist on the classic turkey-cranberry combination, this slow cooked turkey stew is bursting with vibrant red-fruit flavors, paired with subtle earthy undertones of purple carrots, jeweled yams and sweet onions.
Slow Cooked Turkey Stew:
- 2 pounds organic boneless turkey breast roast
- 1 cup chicken bone broth
Vegetables & Fruits:
- 3 cups sliced purple carrots, ~1/2 inch thick rounds
- 3 cups jeweled yams, peeled and cubed, ~ 3/4 inch
- 1 white onion, medium dice
- 16 ounce package of organic frozen dark sweet cherries
- 2 cups honey-sweetened (or unsweetened) dried cranberries
- 1/2 teaspoon ground garlic powder
- 3/4 teaspoon dried rosemary
- 3/4 teaspoon dried thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Seasoning post cooking:
- 1/4 cup fresh chopped parsley
- 2 teaspoons fresh chopped thyme (more to taste)
- 1 tablespoon fresh lemon juice (more to taste)
- Salt and pepper, to taste
- Chopped scallions and lemon zest for toppings (optional)
- Slow-cooker (such as Crockpot)
Prior to cooking, prepare the carrots, yams, and onion (washed and diced).
Begin by placing the turkey breast roast at the bottom of your crockpot. If the turkey roast has skin, keep the skin on the bird during the cooking process for a richer flavor. Pour the bone broth over the breasts. Add the vegetables and spices.
Depending on the size of your slow cooker, you’ll want at least two inches of space between the stew ingredients and the top of the slow cooker for optimal steam and cooking. If this is not the case, you may need to pack down the ingredients with a large spoon.
Set the crockpot to low and the cooking time to 7.5 hours. If desired, every few hours use a serving spoon to mix up the vegetables and fruit in the crockpot, ensuring even cooking throughout.
At 7.5 hours, temporarily remove the turkey breast from the crockpot and slice the turkey into large pieces, or shred the meat to your preferred size. At this point remove any turkey skin that remains. Return the meat to the crockpot, incorporating the slices into the vegetable-fruit medley. Cook on low for an additional 30 minutes.
To season the stew, add 1/4 cup chopped parsley, 2 teaspoons fresh chopped thyme, 1 tablespoon fresh lemon juice, and salt and pepper to taste. Optionally, top with chopped scallions and lemon zest. Serve this slow cooked turkey stew hot. If reheating the stew, consider adding additional bone broth to prevent dryness.
- Pair this delicious dinner with my shortbread pumpkin ganache tart for dessert, creating the ultimate Thanksgiving meal.
- Look for bone broth brands such as Kettle & Fire Bone Broth which use only organic ingredients (no emulsifiers or “natural” flavors), and include apple cider vinegar (which can help to draw out bone gelatin during the cooking process), enhancing the bone’s overall benefits and richness.