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Turkey Chestnut Stew

Turkey Chestnut Stew

Warm up with a hearty Turkey Chestnut Stew this fall. Packed with tender turkey, nutty chestnuts, and creamy pumpkin, this cozy recipe is perfect for family dinners and festive gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 600 g turkey, cut into bite-sized pieces
  • 200 g cooked chestnuts
  • 400 g pumpkin, diced
  • 1 onion, thinly sliced
  • 2 carrots, sliced into rounds
  • 2 celery stalks, chopped into small pieces
  • 1 clove garlic, minced
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 750 ml chicken broth
  • 200 ml heavy cream
  • to taste Salt and pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add the turkey pieces and brown on all sides, then remove and set aside.
  2. In the same pot, add the onions, carrots, celery, and garlic. Stir occasionally until softened.
  3. Sprinkle the flour over the softened vegetables and stir to coat, cooking for about 2 minutes.
  4. Slowly pour in the chicken broth, stirring to avoid lumps. Return the turkey to the pot, add the bouquet garni, and season with salt and pepper. Bring to a boil, then simmer for 30 minutes.
  5. Stir in the pumpkin and chestnuts, and cook for an additional 15 minutes.
  6. Remove the bouquet garni and stir in the heavy cream. Simmer for another 5 minutes, taste, and adjust seasoning.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

This stew can be made ahead of time; flavors improve when it rests. Store leftovers in airtight containers for up to 3 days or freeze for up to 3 months, omitting the cream if freezing. Reheat gently on the stove, adding a splash of broth if needed.
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