Turkey Stew with Root Vegetables

Course Soups and Stews Prep Time 10m

Ingredients in this Recipe

1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices
1 medium large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
1 quart chicken, turkey, or vegetable stock (use gluten free stock if cooking gluten free)
1 teaspoon herbes de provence*
2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
2 stalks celery, roughly chopped (about 1 1/2 cups)
2 Tbsp olive oil
2 teaspoons salt
2 3 medium turnips, peeled, 1/2 inch cubes
3 lbs turkey thighs (preferred) or legs (skin on, bone in)
3 medium Yukon Gold potatoes, peeled and quartered
Freshly ground black pepper

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