Tomatillo Turkey Stew

  • 0
  • April 15, 2018
Tomatillo Turkey Stew

Kick bland stews to the curb with this healthy turkey stew made with broiled tomatillos, garlic, and jalapeno. The combination of turkey and lime juice lends both heartiness and zest to this unique, yet simple recipe.

Pro-tip: this recipe is also a fantastic way to use up leftovers from a whole roasted turkey or chicken, so feel free to experiment.

Perfect Meal Cheat Sheet

Tomatillo Turkey Stew
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Tomatillo Turkey Stew
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

Kick bland stews to the curb with broiled tomatillos, garlic, and jalapeno in this delicious turkey stew recipe.

Category: Dinner, Paleo, Soup
Compliance Level: Kickstart, LIfestyle, Performance
Servings: 4
Author: Courtney Spiegl
Ingredients
  • 1 lb organic turkey thighs or any leftover cooked chicken or turkey
  • 2 cups fresh tomatillo
  • 1 cup cabbage chopped
  • 1 cup carrot sliced
  • 1 jalapeno de-seeded and diced
  • 1/2 cup red onion diced
  • 1 tbsp garlic minced
  • 2 tbsp avocado oil separated
  • 1 tbsp lime juice
  • Handful cilantro
  • Salt and pepper to taste
  • 1 cup chicken broth optional
Instructions
  1. Preheat oven to 365 degrees Fahrenheit.
  2. Marinate the turkey in the lime juice, avocado oil, salt, and pepper for 30 to 60 minutes.

  3. Add the turkey to a large baking sheet with the fresh tomatillos. Place in the oven for about 30 minutes, or until the turkey's internal temperature reaches 165 degrees Fahrenheit.

  4. While the turkey and tomatillos are cooking, add 1 tbsp avocado oil to a large skillet or pot on medium heat. Add in the sliced carrots, diced jalapenos, garlic, and red onion. Allow to simmer until fragrant.

  5. Add cabbage into the skillet/pot and saute until the cabbage has cooked down.

  6. Remove turkey and tomatillos from the oven. Slice turkey and chop tomatillos.

  7. Mix in the turkey and tomatillos to the remaining ingredients.
  8. Optional: This recipe produces a fairly “dry” stew with the majority of the liquid coming from the cooked-down vegetables. If you want more liquid, stir in the chicken broth as the final step and heat to desired serving temperature.

  9. Serve in bowls and top with cilantro.

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Courtney Spiegl
Courtney is a low-FODMAP (no onions/garlic, wheat, fructose, lactose) locavore and a Customer Advocate at The Good Kitchen. She is working on her B.S. in nutrition is passionate about clean, healthy, locally sourced meals.
  • Michelle

    Can you use turkey legs?

    • http://www.wholelifechallenge.com Becca Borawski Jenkins

      Hi Michelle – Yes, I’m sure that would work, as well. 1 lb of whatever you have on hand will likely do the trick!

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