This hearty turkey and vegetable stew is the perfect cozy meal to have on a cold evening.
Ingredients
2 pounds skinless, boneless turkey breast, cut into 1-inch pieces
4.5 ounces white whole-wheat flour (about 1 cup), divided
4.5 ounces self-rising flour (about 1 cup)
9 Tbsp. nonfat buttermilk
6 Tbsp. cold unsalted butter, cubed
2 Tbsp. plus 2 teaspoons chopped fresh thyme, divided
3 Tbsp. olive oil, divided
cooking spray
1¼ tsp. salt, divided
2 (8-ounce) packages sliced cremini mushrooms
3 cups diced peeled Yukon gold potatoes
2 cups diced carrots
3 cups chopped onion
2 Tbsp. minced garlic
3 Tbsp. chopped fresh sage
2 tsp. black pepper
6 cups unsalted chicken stock
4 thyme sprigs (optional)
Instructions
Preheat the oven to 350 degrees F.
Weigh or lightly spoon the self-rising flour and ½ cup white whole-wheat flour into dry measuring cups, leveling with a knife. Place the flours in a medium bowl.
Cut in the butter with 2 knives or a pastry blender until the mixture resembles coarse meal.
Add 2 teaspoons thyme, the buttermilk and ¼ teaspoon salt; toss with a fork until moist.
Drop the dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray (about 24 total).
Bake in the oven at 350 degrees F for about 25 minutes or until browned. Let cool.
Heat a Dutch oven over medium-high heat. Add 1½ tablespoons olive oil to the pan, swirling to coat the pan.
Add half of the turkey and cook for about 3 minutes. Remove the cooked turkey from the pan. Repeat with the remaining turkey.
Add the remaining 1½ tablespoons olive oil to the pan. Add the remaining ½ tsp. salt, 2 Tsp. thyme, onion, garlic, mushrooms, carrot, sage and black pepper; cook for about 5 minutes.
In a bowl, combine the remaining ½ cup white whole-wheat flour and stock.
Add the stock mixture to pan; bring to a boil. Add the potatoes and cook for about 5 minutes.
Stir in the turkey and the remaining ½ teaspoon salt; simmer for about 15-20 minutes or until the stew has thickened.
Top with thyme sprigs, if desired, and serve with biscuits.
Nutrition Information
Calories: 310 Fat: 10.2 g Saturated fat: 4.3 g Carbohydrates: 29 g Sugar: 5 g Sodium: 511 mg Fiber: 4 g Protein: 24 g Cholesterol: 60 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-turkey-veggie-stew-recipe/