Smart Double Turkey and Mushroom Stew
with Potatoes and Spinach
This hearty dinner has all the flavours of a traditional stew, but on the lighter side. Turkey, potatoes, thyme, mushrooms and spinach are featured in this dish that's sure to warm your soul and your stomach.
500 g
Ground Turkey
150 g
Red Potato
7 g
Thyme
2 unit(s)
Garlic, cloves
2 unit(s)
Chicken Broth Concentrate
113 g
Mirepoix
56 g
Baby Spinach
227 g
Mushrooms
2 tbsp
Gravy Spice Blend
()
½ tsp
Garlic Salt
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.Cut potatoes into 1/2-inch pieces.Peel, then mince or grate garlic.Thinly slice mushrooms.Roughly chop spinach.
Heat a large pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic, turkey and thyme. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with 1/2 tsp (1 tsp) garlic salt and pepper.Transfer turkey to a medium bowl.
Add 1/2 tbsp (1 tbsp) oil to the same pot, then mushrooms and mirepoix. Cook, stirring occasionally, until softened, 3-4 min.Season with salt and pepper.
Add potatoes to the pot.Sprinkle Gravy Spice Blend over veggies, then stir to coat. Add broth concentrates, turkey and 2 cups (4 cups) water. Bring to a boil over high. Once boiling, reduce heat to medium-low. Simmer, stirring occasionally, until stew thickens slightly and potatoes are cooked through, 12-14 min. Season with salt and pepper, to taste. Remove from heat.
Add spinach to stew. Stir until wilted, 1-2 min.Divide turkey and mushroom stew between bowls.
