Turkey, Farro & Cranberry Stew

Why This Recipe

A cozy Thanksgiving plate in a bowl — savory ground turkey and nutty farro meet sweet-tangy cranberries and tender sweet potatoes in a sage-thyme broth, evoking turkey, stuffing, and cranberry sauce in one bite.

Ingredients

• 1 tbsp butter
• 1 small onion, diced (~1 cup)
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 lb ground turkey (93/7)
• ¾ cup dry farro (rinsed)
• ⅓ cup 50% less sugar dried cranberries
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 medium sweet potato, diced (~1.5 cups)
• ¾ cup chicken broth
• 1 tsp dried sage
• 1 tsp dried thyme
• ½ tsp ground allspice
• Salt & pepper (to taste)

Instructions

1. Prep: Dice onion, sweet potato; mince garlic. Rinse farro.
2. Sauté: Butter + onion—3–4 min until soft. Add garlic—30–60 seconds. Brown turkey—4–5 minutes.
3. Bloom: Add sage, thyme. Cook 1 min. Stir constantly.
4. Deglaze: Add broth. Stir well, scraping bottom clean.
5. Combine: Add tomato paste, farro, cranberries, tomatoes, sweet potato, allspice. Stir well. Cancel sauté.
6. Cook: Seal → High pressure 12 min → Natural release 10 min → Vent
7. Adjust: Stir. Add salt, pepper to taste. Add thickener or sauté 2-3 minutes if needed.

Macros per 1½-cup serving (approximate)

• Calories: 370 kcals
• Protein: 30g
• Carbs: 42g
• Fat: 10g
• Fiber: 9g

Pair with 6 Triscuits for 33g protein, 12g fiber, and 490 kcals.

Pro Tips

• Start with ½ tsp salt and 4 grinds of pepper.
• Double cranberries for extra sweetness
• If cooking for single meal, consider bumping spices 50%.
• Triscuit test: If stew runs off a cracker, it needs thickening. Mix 1 tbsp cornstarch + 2 tbsp cold water, switch to Sauté, stir in slurry, simmer 2–3 minutes.

Storage

• Fridge → 5 days.
• Freezer → 3 months.

Reheat

90 seconds in microwave. Day-one fresh.