Turkey, Vegetable and Corn Stew

Serves 4 – 6

Turkey Corn stew_crpd_2019 .jpg



1 lb ground Turkey

1 lb Corn kernels, fresh or frozen

1 Fennel bulb, cut into medium slices

1 small Leek, sliced

3 cups of sliced Carrots

2 Roma tomatoes, cut into 3/4” chunks

2 cups of fresh or frozen Peas

½ medium Onion, chopped

2 cups of Chicken broth

2 cups of tomato sauce

¼ cup chopped Parsley

¼ cup fresh Basil or 1 Tbsp. dry Basil

1 Tbsp Worcestershire Sauce

2 tsp Chef Josef’s Original seasoning blend

1 Tbsp olive oil


Slice and dice all vegetables.


Over high heat, brown turkey meat in a pot.

Half way through browning, add onion and leek and finish glazing.

Add all other ingredients.

Simmer until carrots are al dente.


Let sit for 10 min and serve.


This is a great dish for potluck or for leftovers. Kids love it!