Turkey Stew with Veggies

Turkey Stew with VeggiesYep. You’ve over done it. Turkey, mashed potatoes with gravy, stuffing, casseroles, pies and all the snacking in between. It’s time to reconsider what’s best for your brain and body.

A brisk walk, some time on your yoga mat perhaps? Also think of ways to make your Thanksgiving leftovers a little lighter. Try our quick and easy turkey stew. Pair with a leafy green salad for a great post-turkey day brain health option.

Recipe courtesy of  team  Cleveland Clinic Health Essentials

Ingredients:

1 lb turkey cut into small pieces

3 tablespoons all purpose flour

2 tablespoons olive oil

5 small red potatoes quartered

1 zucchini, cut up into 1-inch cubes

1 red pepper, cut into 1-inch pieces

1 green pepper, cut into 1-inch pieces

1 cup carrots, thinly sliced

1 onion, chopped

3 cloves garlic, finely chopped

1 teaspoon thyme

½ cup fresh flat leaf parsley, finely chopped

¼ teaspoon black pepper

1 cup gluten-free chicken broth

1 cup skim or 1% milk

Preparation

  1. Place turkey pieces and flour in a plastic bag and shake to coat.
  2. Put turkey, oil, potatoes, zucchini, peppers, carrots, onion, garlic, thyme and black pepper in a large casserole.
  3. Bake in a 400˚F oven uncovered for 20 to 25 minutes, stirring 1 to 2 times.
  4. Add broth and milk and cook covered for another 10 to 15 minutes or until turkey and vegetables are tender. Stir in finely chopped fresh flat leaf parsley and serve

Improve your Nutrition pillar score by preparing our recipes for brain health at HealthyBrains.org/recipes