Monday, March 21, 2011

Turkey Stew with Peppers and Mushrooms


[I've re-typed and reposted this, trying to fix the strange capitalization that the original post showed up in, but alas, something still is goofy.  Sorry!]  


I made this recipe this past weekend, and it was a big hit.  I had originally planned it as a somewhat-more-work-than-usual meal for just David and me, but I ended up doubling the recipe and making it as a meal for us and three dinner guests.  Usually when we have guests, I make something more "special," but I had my eye on this recipe.  It turned out to be a very satisfying dish, and the leftovers the next day were even better.


This recipe is lightly adapted from the Simply Recipes blog.  I was going to just send you directly to that website, but I did make a few small changes, and thought it would be easier for you if I incorporated them into the recipe rather than wrote them out separately.  I do recommend this blog by Elise Bauer:  In addition to the regular postings of recipes, there's a sidebar that lists recipes by type, and an index where you can look up either by ingredient or by name of recipe. 


Turkey Stew with Peppers and Mushroom

adapted from
serves 4
2 T. olive oil (divided 1 and 1)
1 large onion, cut in half and sliced
3 bell peppers of various colors, sliced thinly
2 large cloves garlic, minced
1 teaspoon hot Hungarian paprika or a 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 T. Worcestershire sauce
1 T. lemon juice
1 teaspoon fresh or dried rosemary
Freshly ground black pepper to taste
3 t. cornstarch
3/4 cup plain yogurt

Heat 1 T. of 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 (or cayenne), and the garlic and cook for 30 seconds more. Remove the peppers, onions, and garlic from the pan and set aside.

Heat the remaining tablespoon 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.

Serve with white rice.  (Bauer recommends serving with rice, mashed potatoes, or polenta.  The first night I served it with mashed potatoes, and the second night with rice.  Rice wins!  I usually use brown rice when cooking, but white was very nice in this dish.) 


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