You know those nights when you’re exhausted but still want something hearty and homemade? That’s exactly why I fell in love with this One-Pot Turkey, Mushroom & Farro Stew. It’s become my go-to lifesaver on busy weeknights. Toss everything in one pot, let it simmer, and boom! Dinner’s ready with minimal cleanup. The earthy mushrooms and nutty farro soak up all those savory turkey juices, creating this cozy, balanced flavor that feels like a hug in a bowl. My kids actually cheer when they smell it cooking now, which never happened with my first few attempts at healthy dinners, trust me!
Why You’ll Love This One-Pot Turkey, Mushroom & Farro Stew
This stew isn’t just delicious, it’s practically magic for busy lives. Here’s why it’s become my weeknight hero:
- One-pot wonder: No sink full of dishes! Everything cooks together in a single pot (even the farro), so cleanup takes seconds.
- Protein powerhouse: Between the turkey and farro, each bowl packs nearly 30g of protein to keep you full for hours.
- Wallet-friendly: Ground turkey stretches further here than in burgers, and farro’s cheaper than most specialty grains.
- Flavor bomb: The mushrooms and thyme create this deep, savory taste that somehow tastes like it simmered all day (shh, our secret!).
Ingredients for One-Pot Turkey, Mushroom & Farro Stew
Grab these simple ingredients; most are probably already in your kitchen! Pro tip: Prep everything before you start cooking (we call this “mise en place,” but I call it “not burning the garlic while frantically slicing mushrooms”).
- For the stew base: 1 lb ground turkey, 1 chopped onion, 2 minced garlic cloves, 8 oz sliced cremini mushrooms
- Grains & liquid: 1 cup rinsed farro, 4 cups chicken broth
- Seasonings: 1 tsp dried thyme, 1 tsp salt, ½ tsp black pepper
Ingredient Notes & Substitutions
No stress if you’re missing something, this stew is crazy flexible:
- Farro alternatives: Swap with barley, quinoa, or brown rice (adjust cooking time).
- Turkey swap: Ground chicken or even lentils work great for a vegetarian version.
- Mushroom options: Cremini = baby bellas! White buttons work too, but cremini have more flavor.
- Broth hack: Use veggie broth or 1 bouillon cube + water in a pinch.
How to Make One-Pot Turkey, Mushroom & Farro Stew
Okay, let’s get cooking! This stew comes together so easily. Just follow these simple steps, and you’ll have a hearty meal in no time. First, grab your biggest pot (trust me, you’ll need the space!) and heat it over medium. Toss in that ground turkey and break it up with a wooden spoon. You want it nicely browned; about 5 minutes should do it.
Next, add your chopped onion and minced garlic. Stir them in and let them soften, oh, that smell is heaven! About 3 minutes later, throw in those sliced mushrooms. They’ll start releasing their juices, and that’s when the magic happens. Give them 5 minutes to soften up.
Now, the fun part: dump in your rinsed farro, chicken broth, thyme, salt, and pepper. Stir it all together, then crank up the heat until it boils. Once it’s bubbling, turn the heat down low, pop the lid on, and let it simmer for 25 minutes. That’s just enough time to set the table or pour yourself a glass of wine. When the farro’s tender and chewy (not mushy!), you’re done!
Tips for Perfect One-Pot Stew
Don’t peek too much while it simmers; keeping the lid on helps the farro cook evenly. And taste the broth before serving! Sometimes it needs an extra pinch of salt or a squeeze of lemon to wake up the flavors. If the stew’s too thick, just stir in a splash of broth or water.
Serving Suggestions for One-Pot Turkey, Mushroom & Farro Stew
This stew is a meal all on its own, but oh boy, it’s even better with a crusty baguette for soaking up that savory broth! For freshness, toss together a simple arugula salad with lemon vinaigrette. Right before serving, sprinkle on fresh parsley or a shower of Parmesan; it makes all the difference.
Storing and Reheating One-Pot Turkey, Mushroom & Farro Stew
This stew keeps like a dream! Pop leftovers in an airtight container, they’ll stay fresh in the fridge for 3–4 days. When reheating, warm it gently on the stovetop with a splash of broth to loosen it up. (P.S. Skip freezing, farro turns a bit mushy when thawed, and we want that perfect chew!)
Nutrition Information for One-Pot Turkey, Mushroom & Farro Stew
Just so you know, nutrition info is always an estimate, but here’s the scoop per hearty bowl: about 350 calories, a whopping 28g protein, and 6g fiber to keep you satisfied. Packed with iron and potassium, too, because comfort food can absolutely be good for you!
FAQs About One-Pot Turkey, Mushroom & Farro Stew
Can I use beef instead of turkey?
Absolutely! Ground beef works beautifully, just drain excess grease after browning. For extra richness, try 85% lean. (P.S. This swap makes it taste like a deconstructed mushroom burger in stew form, so good!)
Is farro gluten-free?
Sadly, no, farro contains gluten. For a GF version, use quinoa or certified GF oats. The texture changes slightly, but you’ll still get that hearty, stick-to-your-ribs quality.
How can I make it creamier?
Stir in ¼ cup heavy cream or coconut milk at the end! Or mash a few farro grains against the pot; their starch thickens the broth naturally. My grandma’s trick? A spoonful of cream cheese whisked in off-heat.
Can I prep this ahead?
You bet! Cook through step 3 (before adding farro), then refrigerate up to 2 days. Add broth and farro when ready to simmer; the flavors deepen overnight!
For more delicious recipes and cooking inspiration, check out Recipesloop.
One-Pot Turkey, Mushroom & Farro Stew
Ingredients
Equipment
Method
- Heat a large pot over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spoon.
- Add the chopped onion and garlic to the pot. Cook until softened, about 3 minutes.
- Stir in the sliced mushrooms and cook until they release their liquid, about 5 minutes.
- Add the farro, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes or until the farro is tender.
Notes
