Vermont Stew

When the leaves start turning and there’s a chill in the air, this is the kind of stew that earns its place at the table.

Boneless turkey gets browned until golden, then simmers with new potatoes, diced green pepper, plum tomatoes, thyme, and oregano until everything is tender and the broth is rich with flavour. Sweet corn kernels go in near the end, adding pops of brightness to every spoonful.

It’s a lighter alternative to a traditional beef stew but just as satisfying, and the turkey stays remarkably moist in the gentle braise. Make it on the stovetop or in the oven, your call.

Kitchen Tips

• Brown the turkey in batches so each piece gets a proper sear. Crowding the pot steams the meat instead.
• New potatoes hold their shape better than russets in a long simmer. They won’t dissolve into the broth.
• Add the corn in the last 10 minutes. It only needs to warm through, and overcooking makes it starchy.
• If the sauce is thin at the end, a teaspoon of cornstarch dissolved in cold water will thicken it in seconds.