Turkey Meatball and Vegetable Stew
The flavor and color of fresh vegetables and herbs abound in this stew featuring homemade turkey meatballs.
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.