Yep. 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

Turkey Stew with Veggies
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5 from 1 vote

Turkey Stew with Veggies

Feeling stuffed? Try this healthier heart and brain option with your leftover turkey.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Holiday, Thanksgiving, Turkey
Servings: 4 people

Ingredients

  • 1 lbs Turkey cut into small pieces
  • 3 tbsp All purpose Flour
  • 5 small Red Potatoes quartered
  • 1 Zucchini cut into 1-inch pieces
  • 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 tsp Thyme
  • 1/2 cup Fresh flat leaf parsley finely chopped
  • 1/4 tsp Black pepper
  • 1 cup gluten-free chicken broth
  • 1 cup skim or 1% milk

Instructions

  • Place turkey pieces and flour in a plastic bag and shake to coat.
  • Put turkey, oil, potatoes, zucchini, peppers, carrots, onion, garlic, thyme and black pepper in a large casserole.
  • Bake in a 400˚F oven uncovered for 20 to 25 minutes, stirring 1 to 2 times.
  • 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

Notes

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