Hearty Turkey Sweet Potato Stew

Name: Hearty Turkey Sweet Potato Stew
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb skinless turkey breast, cut into 1‑inch cubes; 2 cups sweet potatoes, peeled and diced; 1 cup carrots, sliced on a diagonal; 1 yellow onion, diced; 2 stalks celery, sliced; 3 cloves garlic, minced; 4 cups chicken broth; ½ cup dry sherry; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp dried thyme; 1 bay leaf; ¾ tsp salt; ¼ tsp black pepper, freshly ground; 2 tbsp fresh parsley, chopped; 1 crusty sourdough loaf, sliced; 2 tbsp unsalted butter, softened; 1 clove garlic, minced; ½ tsp fresh rosemary, finely chopped

A deep amber broth cradles tender turkey chunks, cubed sweet potatoes, and carrots, speckled with fresh herbs and a hint of smoked paprika. The vegetables are soft yet hold shape, and the stew finishes with a glossy sheen from a splash of sherry. Warm, comforting, and balanced—perfect for a cozy dinner.

20 minPrep

45 minCook

4Servings

Ingredients

4 servings

FOR THE STEW

1 lb skinless turkey breast, cut into 1‑inch cubes
2 cups sweet potatoes, peeled and diced 300g
1 cup carrots, sliced on a diagonal 130g
1 yellow onion, diced 150g
2 stalks celery, sliced 80g
3 cloves garlic, minced 9g
4 cups chicken broth 960g
½ cup dry sherry 120g

2 tbsp tomato paste 33g
2 tbsp olive oil 27g
1 tsp smoked paprika 3g
½ tsp dried thyme 1g
1 bay leaf 1g
¾ tsp salt 5g
¼ tsp black pepper, freshly ground 1g
2 tbsp fresh parsley, chopped 6g

FOR THE BREAD

1 crusty sourdough loaf, sliced 250g
2 tbsp unsalted butter, softened 28g

1 clove garlic, minced 3g
½ tsp fresh rosemary, finely chopped 1g

Steps

Step 1

Heat olive oil in a large Dutch oven over medium heat. Add the diced onion, sliced celery, and carrot slices; sauté, stirring occasionally, until the vegetables begin to soften and the onion turns translucent, about 5 minutes.
- 2 tbspolive oil
- 1yellow onion, diced
- 2 stalkscelery, sliced
- 1 cupcarrots, sliced on a diagonal
Step 2

Add the minced garlic and smoked paprika; cook for 30 seconds, stirring constantly, until fragrant and the paprika releases its aroma.
- 3 clovesgarlic, minced
- 1 tspsmoked paprika
Step 3

Increase heat to medium‑high and stir in the turkey cubes, browning them on all sides, about 4 minutes. This develops flavor and seals in juices.
Step 4

Stir in the tomato paste, cooking for 1 minute to caramelize it slightly, then pour in the chicken broth and sherry, scraping the bottom of the pot to release any browned bits.
- 2 tbsptomato paste
- 4 cupschicken broth
- ½ cupdry sherry
Step 5

Add the diced sweet potatoes, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 25‑30 minutes, or until the turkey is cooked through and the sweet potatoes are fork‑tender.
- ½ tspdried thyme
- 1bay leaf
- ¾ tspsalt
- ¼ tspblack pepper, freshly ground
Step 6

Meanwhile, preheat the oven broiler. In a small bowl, combine softened butter, minced garlic clove, and chopped rosemary; spread this mixture evenly over the sliced sourdough loaf.
- 2 tbspunsalted butter, softened
- 1 clovesgarlic, minced
- ½ tspfresh rosemary, finely chopped
Step 7

Place the buttered bread on a baking sheet and broil for 2‑3 minutes, watching closely, until the edges are golden and crisp. Remove and set aside.
Step 8

Finish the stew by stirring in the chopped parsley for a fresh burst of color. Ladle the stew into bowls, serve with a slice of the warm garlic‑rosemary sourdough on the side.
- 2 tbspfresh parsley, chopped
- 3 clovesgarlic, minced
- ½ tspfresh rosemary, finely chopped