Diestel Family’s Turkey Stew

Grandma Virginia’s classic family recipe for all seasons made lean and tasty with turkey. Hearty enough for even the hungriest eater!

Diestel product:

Diestel Turkey Thigh Meat


2 lbs. Diestel Turkey Thigh Meat, boneless, skinless, 1″ cubes
1 tsp. garlic powder
1 tsp. olive oil
1 onion, sliced
2 cloves garlic, minced
3 1/2 cups chicken broth
1/2 cup dry red wine (like a pinot noir)
1/2 cup celery, sliced
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp fresh thyme, chopped
1/4 tsp. black pepper
4 carrots, sliced lengthwise in half, 1 1/2″ lengths
2 cups small boiler onions, peeled (or onion, chopped)
1 lb. red potato, 1″ chunks (peeled or unpeeled)
1/2 cup green beans, 1 1/2″ pieces
1/2 cup cold water
1 Tbsp. potato flour


Sprinkle cubed turkey meat with garlic powder. In a Dutch oven, over medium high heat, heat oil. Brown turkey in two batches until browned. Add sliced onion and garlic to turkey in pan. Sauté until tender. Add chicken broth and next eight ingredients (through pepper). Bring to a boil. Cover, reduce heat and simmer one hour. Add carrots, boiler onions, potato and green beans. Cover and simmer 30 minutes. Whisk together cold water and potato flour. Stir into stew and simmer until thickened, approximately 10 minutes.

Serves 6-8.