This one-pot Turkey Stuffing Stew tastes just like the holidays! It’s Paleo, AIP, Whole30 and gluten-free to boot. The perfect solution when you’re craving Thanksgiving and it’s not November!
I’ve been craving Thanksgiving stuffing like it’s the third week of November. It’s not. While I could make a whole Thanksgiving feast any day of the year, it takes away from the specialness of that ONE nostalgic day. Instead, I turned my craving into a nutrient-packed Turkey Stuffing Stew. It’s full of rich and salty flavors and tender cooked plantain in place of the croutons.
It’s savory, comforting and filling. Everything you love about Thanksgiving in one bowl! Well, except the pumpkin pie.
If I had to design my perfect Thanksgiving menu, it most certainly would include a double recipe of stuffing. Making grain-free stuffing can be challenging, if you’re trying to recreate the “bread” component. Instead I use starchy unripe green plantains that cook in the broth until tender. Cooked green plantains take on an almost dumpling-like texture. And I have to say they’re ridiculously addicting.
We’re a big fan of plantains in this house. Here are some other ways you can utilize plantains in your gluten-free kitchen.
INGREDIENTS IN GLUTEN-FREE TURKEY STUFFING STEW:
Beef, chicken or turkey broth
Ground turkey breast
Dried thyme and parsley
Use ground chicken or ground pork in place of the ground turkey
Use white potatoes or white sweet potatoes in place of the parsnips
Replace the homemade broth with a good quality store-bought broth like Bonafide Provisions or Epic
I do recommend doubling this recipe if you have a family of four with hungry eaters. It’s a very easy recipe to increase – simply double all the ingredients. The cooking time should stay the same!
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large parsnips, peeled and diced
- 2 ribs celery, diced
- 1 teaspoon sea salt, divided
- 1 bay leaf
- 3 cups homemade beef or poultry bone broth
- 1 pound ground turkey breast
- 1 tablespoon dried thyme leaves
- 2 teaspoons minced fresh rosemary leaves
- 2 teaspoons dried parsley
- 1/4 teaspoon dried rubbed sage
- pinch cinnamon
- 2 green plantains, peeled and diced (1/2-inch pieces)
- 4 slices cooked and crumbled bacon, for serving
- for serving: chopped parsley (optional)
Heat olive oil in a large pot over medium heat. Saute onions, parsnips and celery with ½ teaspoon sea salt and the bay leaf for 10 to 12 minutes until softened and lightly caramelized.
Transfer contents of pot to a blender with the broth. Puree until smooth and set aside.
Crumble turkey into the pot. Sprinkle with remaining ½ teaspoon sea salt, thyme, rosemary, parsley, sage, and cinnamon. Cook until no longer pink then add the plantains to the pot.
Cook turkey and plantains together for 3 minutes and then add the pureed broth/veggies to the pot. Bring to a boil, uncovered, over medium heat for 15 to 20 minutes until the plantains and the stew is creamy and thickened.
Meanwhile cook the bacon in a separate skillet until crisp. Transfer to a cutting board to cool and then crumble.
Taste stew and adjust seasoning if desired. Top bowls of stew with crumbled bacon and minced parsley to serve.
To make recipe in Instant Pot, “Saute” bacon until crispy and set aside, “Saute” veggies and turkey with seasonings in bacon fat until golden, add broth and plantains, seal the lid and pressure cook on “Manual” for 8 minutes. Top with crumbled bacon.
- Serving Size: 1 cup