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Tomatillo Turkey Stew

By October 14, 2018Recipes
Reading Time: 2 minutes
The next Whole Life Challenge starts in:

The fourth quarter of the year is a great time for a hearty, healthy stew. But that doesn’t mean you need to keep making that same old dish.

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

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

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Tomatillo Turkey Stew

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
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Courtney Spiegl


  • 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


  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.