Turkey Stew with Peppers and Mushrooms

By keenan

Ingredients

• 4 Tbsp olive oil
• 1 large onion, sliced, abut 2 cups
• 2-4 bell peppers of various colors, sliced thinly
• 2 large cloves garlic, minced
• 1 teaspoon hot Hungarian paprika or few dashes cayenne pepper
• 1 Tbsp Hungarian sweet paprika
• 1 1/2 to 2 pounds skinless, boneless turkey thigh or breast, cut into large chunks
• 4 ounces mushrooms, sliced thinly
• 1 14-ounce can of plum tomatoes with juice
• 1 Tbsp Worcestershire sauce
• 1 Tbsp lemon juice
• 1 teaspoon fresh rosemary, minced
• Freshly ground black pepper to taste
• Salt
• 2 teaspoons cornstarch
• 3/4 cup plain (full fat is best, anything less will likely curdle*) yogurt

Details

Servings 4
Adapted from simplyrecipes.com

Preparation

Step 1

Sacramento can't make up its mind if spring has sprung or not. Everywhere you go, trees are in bloom, my star magnolias included. For the last few days the sun has been shining brightly. They sort of trick you, that sunshine and those blooming trees. I've abandoned my heavy jeans for cargo shorts in anticipation. But nooooo... one step outside and I quickly race back in, to put on wool socks and a sweater. (The cargo shorts stay. Denial is a powerful thing.)

The good news about chilly weather is that one has yet another good excuse to make a hearty stew! This is a turkey, bell pepper, and mushroom stew from our archives, originally posted back in 2004. We remade it, updated it, shot a new photo, and like it even more. The original recipe from which we adapted this one came from cookbook author Marian Burros. She described it as a traditional "veal" stew, but made with inexpensive turkey meat. Wonderful flavors from the turkey, peppers, and Hungarian paprika, and smooth tang from the yogurt tomato sauce.

*To help prevent curdling, don't skip the corn starch, use full fat yogurt, and add to dish only when the sauce has cooled below a simmer.

Heat 2 tablespoons of the olive oil on high heat in a large sauté pan. Add the onions and peppers and sauté them until they begin to soften and lightly brown. Add the sweet paprika, the hot paprika, and the garlic and cook for 30 seconds more, until the garlic is fragrant. Remove the peppers, onions, and garlic from the pan and set aside.

Heat the remaining 2 tablespoons of oil over high heat. Add the mushrooms and the turkey to the pan. Sear the mushrooms and turkey over high heat, stirring often, for 3-4 minutes, until the turkey and mushrooms begin to brown. Reduce the heat to medium, return the peppers-and-onion mixture to the pan and mix well.

Squeeze the tomatoes to break them up, and add them with their juices to the pan, along with the Worcestershire sauce, lemon juice, rosemary and black pepper. Mix well, reduce the heat to medium-low, cover the pan and simmer for 15-20 minutes.

Stir the cornstarch into the yogurt and add to stew. Cook over low heat (do not let simmer or boil), stirring occasionally, until sauce thickens a little.

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Really excellent stew. I subbed chicken for turkey, and cayanne for hot paprika - it tunred out wonderful though. Super easy to make (except for chopping the onions :)

How uncanny - I just adapted one of your turkey recipes (curried ground turkey with potatoes) into a stew a couple nights ago, and now you're posting another turkey stew I have to try! I might just be eating nothing but turkey stew this week... If I don't have Worcestershire sauce on hand, will the flavor suffer - and is there something you'd recommend in its place?

This looks very interesting, I haven't seen stews with yogurt. It would add nice creaminess and tanginess, interesting idea. I've used yogurt in curry and other dishes, will give the stew a try

I just love the distinctive way paprika makes food taste. I'm partial to the sweet and smoked varieties. This reminds me a lot of a cabbage soup I make with paprika and ground turkey. It also reminds me of a turkey and rice soup that I posted about right after Thanksgiving; had to get rid of that leftover turkey then, right?!

Wow -- this looks fantastic! We happen to have all the ingredients too. Might just make an appearance this weekend.

This stew looks delightful, and I bet my picky toddler will enjoy it. Will add this to next week's menu. Thanks for updating it!

Delicious... but the yogurt cooked into little "curdles", not sure why. Was it too hot when I added it in, or was it that I substituted low-fat yogurt? Mystifying, but ultimately, not a problem. It tasted great :)

If you use low-fat or non-fat yogurt, you run more of a risk of curdling. Yes, the mixture was still too hot when you put the yogurt in. There is less of a risk of curling when you use full-fat yogurt. ~Elise

Sure, you could mix in some sour cream. You may want to add a little water to thin it out a bit. ~Elise

This sounds fab - was wondering, how do you suggest I do this in a slow cooker? I also will use ground turkey shaped into meat balls, and I think I'll add some yams, too.

Great and healthy recipe. Mine turned out a little bland. I added some cajun spice. Also, I paid a significantly higher price for "plum tomatoes" which tasted the same as regular canned tomatoes - just an fyi.

OMG..I used chicken instead of the Turkey. Replaced the peppers with Portabello Mushrooms. SOOOO delicious! Thanks for the recipe!

The addition of the yogurt is so interesting!!! I love stews...and I just bought a bag of the most beautiful and sweet multi colored mini bell peppers! They're begging to be added to a stew like this.

Made this tonight. Delicious. Used Greek yogurt and I thought I could get away with 2%, but nope - it curdled. Still loved it. I increased the amount of hot paprika to give it some heat. Thanks for a great recipe.

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