Turkey Meatball and Vegetable Stew

Name: Turkey Meatball and Vegetable Stew
Total time: 100
Yield: 8
Ingredients: ½ cup quick-cooking oats; ½ cup minced white onion; ½ cup sliced fresh mushrooms; 1 ½ tablespoons minced fresh basil; 1 ½ tablespoons minced fresh parsley (Optional); 2 cloves garlic, minced; 1 large egg, lightly beaten; 1 teaspoon Worcestershire sauce; salt and ground black pepper to taste; 1 pound 93% lean ground turkey; 3 cups chopped butternut squash; 2 cups chopped carrots; 2 cups chopped mushrooms; 1 cup chopped celery; 1 cup chopped parsnips; 1 medium red onion, chopped; 2 cloves garlic, minced; 1 bay leaf; 6 cups chicken broth; ⅔ cup dry white wine (Optional); 1 cup frozen green peas; 3 tablespoons cornstarch (Optional); 2 tablespoons chopped fresh parsley (Optional)

Recipe by Bibi from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

8 servings

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½ cup quick-cooking oats
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½ cup minced white onion
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½ cup sliced fresh mushrooms
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1 ½ tablespoons minced fresh basil
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1 ½ tablespoons minced fresh parsley (Optional)
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2 cloves garlic, minced
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1 large egg, lightly beaten
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1 teaspoon Worcestershire sauce
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salt and ground black pepper to taste
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1 pound 93% lean ground turkey
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3 cups chopped butternut squash
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2 cups chopped carrots

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2 cups chopped mushrooms
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1 cup chopped celery
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1 cup chopped parsnips
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1 medium red onion, chopped
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2 cloves garlic, minced
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1 bay leaf
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6 cups chicken broth
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⅔ cup dry white wine (Optional)
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1 cup frozen green peas
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3 tablespoons cornstarch (Optional)
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2 tablespoons chopped fresh parsley (Optional)

Instructions

Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.