Recipe: Colorful Veggie Stew With Turkey Tenders

A one-pot crowd-pleaser

An all-around healthy meal, this turkey stew provides lean protein, low-glycemic potatoes and a rainbow of colorful antioxidant-loaded vegetables. The dish is thickened with gluten-free flour, which can be adjusted to achieve your preferred consistency.

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Your entire family will enjoy this simple stew, gluten-free or not. Who said turkey is only for Thanksgiving?


1 lb turkey tenderloin slices cut into 2-inch pieces

3 tablespoons all-purpose gluten free flour

2 tablespoons olive oil

5 small red potatoes quartered

1 zucchini, cut up into 1-inch cubes

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1 red pepper, cut into 1-inch pieces

1 green pepper, cut into 1-inch pieces

1 cup carrots, thinly sliced

1 onion, chopped

3 cloves garlic, finely chopped

1 teaspoon thyme

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½ cup fresh flat leaf parsley, finely chopped

¼ teaspoon black pepper

1 cup gluten-free chicken broth

1 cup skim or 1 percent milk


  1. Preheat oven to 400˚F.
  2. Place turkey pieces and flour in a plastic bag and shake to coat.
  3. Put turkey, oil, potatoes, zucchini, peppers, carrots, onion, garlic, thyme and black pepper in a large casserole and bake uncovered for 20 to 25 minutes, stirring one to two times.
  4. Add broth and milk and cook covered for another 10 to 15 minutes or until turkey and vegetables are tender. Stir in finely chopped fresh flat leaf parsley and serve.

Nutritional information per serving

Makes four servings

Calories 374
Protein 34 g
Carbohydrate 39 g
Fat 9 g
Saturated fat 1 g
Dietary fiber 5.6 g
Sodium 342 mg
Calcium 136 mg

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