Ground Turkey Stew

Ottawa Athletic Club Recipe of the Week

January 10th, 2018

Sweet pieces of turkey meat, soft white beans, chewy kale, tangy Kalamata olives in a savoury tomato broth – this ground turkey vegetable stew is delicious!

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

Servings Per recipe: 6


  • 1 large onion, finely chopped
  • 5 garlic cloves, minced
  • 1 tsp olive oil, extra virgin
  • 1 lb ground turkey, extra lean
  • 14 oz can diced tomatoes
  • 1 cup water, boiling
  • 14 oz can cannellini beans, drained & rinsed
  • 2 tsp oregano, thyme or Italian seasoning
  • 3/4 tsp salt
  • Ground black pepper, to taste
  • 2 bay leaves
  • 1/2 lemon, juice of
  • 3/4 cup kalamata olives, pitted and sliced in halves
  • 4 cups kale, coarsely chopped & packed
  • 1/2 cup basil, chopped
  • 1/2 cup parsley, chopped


  1. Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally. Add turkey and cook for 12-13 minutes, breaking into pieces and stirring every few minutes.
  2. Add diced tomatoes, water, beans, thyme, salt, pepper, bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  3. Turn off the heat and add lemon juice, olives and kale, then stir, cover and let stand a few minutes or until kale is wilted.
  4. Add basil and parsley, stir again and it’s best to let the flavours “marry” each other for 10 minutes or so. Discard the bay leaves and serve hot.

STORE: Refrigerate in an airtight container for up to 5 days.

FREEZE: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Printable version