This cozy and nourishing turkey stew is the kind of meal that warms you from the inside out. Tender cubes of turkey breast are slowly braised with apples, potatoes, and shallots in a lightly tangy apple cider broth that thickens into a velvety, gravy-like sauce. It’s hearty, comforting, and perfect for colder days when you want something wholesome and satisfying without feeling heavy.
Why You’ll Love This Recipe
This turkey stew is packed with lean protein, making it both filling and energizing. The combination of apples and potatoes adds natural sweetness, fiber, and comforting texture, while the slow oven braise ensures the turkey turns out incredibly tender. It’s mostly hands-off once it goes into the oven, which makes it ideal for busy days when you still want a home-cooked meal. The balance of savory herbs and subtle sweetness creates a unique flavor that feels special yet familiar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons arrowroot powder, gluten-free flour, or cornstarch
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon Italian seasoning
1 tablespoon sweet paprika
2 pounds turkey breast, cut into bite-sized cubes
2 tablespoons olive oil, avocado oil, or ghee
5 shallots, peeled and halved
5 garlic cloves, finely chopped
3 cups apple cider
2 tablespoons apple cider vinegar
3 bay leaves
3 large apples, cored and cubed
3 large white potatoes, peeled if desired and cubed
Directions
Preheat the oven to 320°F.
In a large bowl, whisk together the arrowroot powder, salt, black pepper, Italian seasoning, and paprika. Add the cubed turkey and toss until every piece is evenly coated.
Heat the oil over medium-high heat in a large Dutch oven or oven-safe pot with a lid. Add the turkey in batches and brown on all sides. Once browned, transfer the turkey to a plate and set aside.
Add the shallots to the same pot and sauté for a few minutes until lightly softened. Stir in the garlic, apple cider, and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
Return the turkey to the pot, then add the apples, potatoes, and bay leaves. Stir gently to combine everything.
Cover the pot with a lid and transfer it to the oven. Cook for about 1½ hours, or until the turkey and potatoes are very tender and the broth has thickened.
Remove the bay leaves before serving and adjust seasoning if needed.
Servings and timing
This recipe makes 6 generous servings.
Preparation time is about 15 minutes. Cooking time is approximately 1 hour and 30 minutes, for a total time of around 1 hour and 45 minutes.
Variations
You can substitute the turkey with chicken breast or thighs if desired.
For a slightly more savory stew, replace one cup of apple cider with low-sodium turkey or chicken broth.
Granny Smith apples can be used for a more tart flavor, while Fuji or Honeycrisp apples provide a sweeter balance.
If you prefer a thinner stew, add an extra ½ to 1 cup of liquid during cooking.
Storage/Reheating
Store leftover turkey stew in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months. To reheat, warm gently on the stovetop over low heat or microwave individual portions until heated through, stirring halfway to ensure even warming.
FAQs
Is turkey stew healthy?
Yes, turkey breast is a lean source of protein, and the apples and potatoes provide fiber, vitamins, and minerals, making this stew both balanced and nourishing.
Can I make this stew on the stovetop instead of the oven?
Yes, you can simmer it on the stovetop over very low heat, covered, until the turkey and potatoes are tender.
Do I need to peel the apples?
Peeling is optional. Leaving the skins on adds extra fiber and helps the apples hold their shape during cooking.
What kind of potatoes work best?
White or Yukon Gold potatoes work well because they hold their shape and become creamy without falling apart.
Can I make this recipe dairy-free?
Yes, the recipe is naturally dairy-free as long as you use olive oil or avocado oil instead of ghee.
How do I make the stew thicker?
The arrowroot or cornstarch helps thicken the stew naturally, but you can reduce the liquid slightly or simmer uncovered at the end if needed.
Is this stew sweet?
It has a mild natural sweetness from the apples and cider, balanced by herbs and vinegar, so it is not overly sweet.
Can I prepare this stew ahead of time?
Yes, it tastes even better the next day as the flavors continue to develop.
What can I serve with turkey stew?
It’s filling on its own, but it pairs nicely with crusty bread, rice, or a simple green salad.
Can I double the recipe?
Yes, as long as your pot is large enough, this recipe doubles well and is great for meal prep.
Conclusion
This healthy turkey stew is a comforting, protein-rich meal that brings together simple ingredients in a deeply satisfying way. With tender turkey, hearty vegetables, and a flavorful apple cider broth, it’s perfect for cozy dinners, meal prep, or sharing with family. Once you try it, it’s sure to become a regular part of your cold-weather cooking routine.
This hearty and healthy turkey stew features tender turkey breast, apples, and potatoes braised in a savory apple cider broth. It’s a cozy, nourishing one-pot meal perfect for cold-weather comfort without being heavy.
Ingredients
2 tablespoons arrowroot powder, gluten-free flour, or cornstarch
1 teaspoon sea salt
1 teaspoon ground black pepper
1 tablespoon Italian seasoning
1 tablespoon sweet paprika
2 pounds turkey breast, cut into bite-sized cubes
2 tablespoons olive oil, avocado oil, or ghee
5 shallots, peeled and halved
5 garlic cloves, finely chopped
3 cups apple cider
2 tablespoons apple cider vinegar
3 bay leaves
3 large apples, cored and cubed
3 large white potatoes, peeled if desired and cubed
Instructions
Preheat the oven to 320°F (160°C).
In a large bowl, whisk together the arrowroot powder, salt, pepper, Italian seasoning, and paprika. Add the cubed turkey and toss to coat evenly.
Heat the oil in a large Dutch oven over medium-high heat. Brown the turkey in batches, then transfer to a plate and set aside.
Add the shallots to the same pot and sauté for a few minutes until softened. Stir in the garlic, apple cider, and apple cider vinegar, scraping up any browned bits from the bottom.
Return the turkey to the pot and add the apples, potatoes, and bay leaves. Stir gently to combine.
Cover the pot and transfer it to the oven. Bake for 1½ hours, or until the turkey and potatoes are tender and the broth has thickened.
Remove the bay leaves before serving. Taste and adjust seasoning as needed.
Notes
Substitute chicken breast or thighs for turkey if preferred.
Use a mix of apple cider and broth for a more savory flavor.
Granny Smith apples add tartness; sweeter varieties like Fuji or Honeycrisp bring more natural sweetness.
For a thinner stew, add more apple cider or broth.
