Turkey Stew

Name: Turkey Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: ¼ cup butter; 1 onion; ¼ cup all-purpose flour; 1 teaspoon poultry seasoning; ½ teaspoon dried rosemary; 5 cups turkey broth; 16 ounces baby potatoes; 2 carrots; 2 ribs celery; 1 bay leaf; 2-3 cups cooked shredded turkey; ⅔ cup heavy whipping cream; ⅓ cup frozen green peas; salt and black pepper

User Reviews

5.0

201 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 servings
Calories
516 kcal
Course
Main Course, Soup, Dinner
Cuisine
American

Turkey Stew

Layla Henson

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Loaded with veggies and turkey in a creamy, flavorful broth, this turkey stew is the best way to use up that leftover holiday turkey!

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Ingredients

Servings

¼ cup butter
1 onion diced
¼ cup all-purpose flour
1 teaspoon poultry seasoning
½ teaspoon dried rosemary
5 cups turkey broth or chicken broth
16 ounces baby potatoes halved, about 3 cups
2 carrots cut into 1" chunks
2 ribs celery cut into 1" chunks
1 bay leaf
2-3 cups cooked shredded turkey
⅔ cup heavy whipping cream
⅓ cup frozen green peas or green beans, thawed
salt and black pepper to taste

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Instructions

Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.
Add flour and seasonings and cook 1 minute more.
Stir in broth a bit at a time whisking until smooth after each addition.
Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.
Stir in the turkey & cream, simmer an additional 5 minutes uncovered.
Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
Garnish with parsley if desired and serve.

Notes

To thicken stew further, combine 2 tablespoons cornstarch and 2 tablespoons water in a small dish. Add to boiling stew while whisking until it reaches desired consistency. You may not need to use all of the mixture.
Another option is to stir leftover mashed potatoes (or potato flakes) into the broth.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop until heated through.
The turkey is already cooked so add it at the end just to heat through.
Cut the veggies larger for a hearty rustic stew or cut them smaller to make things cook a little bit quicker.
Use any kind of potatoes but we love baby potatoes or yellow/red potatoes because they don’t require peeling. Russet potatoes will need to be peeled.
If you swap out peas for green beans, the green beans will need longer to cook.

Nutrition Information

Show Details

Serving 1.5cups Calories 516 (26%) Carbohydrates 38g (13%) Protein 20g (40%) Fat 32g (49%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 131mg (44%) Sodium 1197mg (50%) Potassium 784mg (22%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 6257IU (125%) Vitamin C 29mg (32%) Calcium 127mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 516 kcal

% Daily Value*

Serving	1.5cups
Calories	516	26%
Carbohydrates	38g	13%
Protein	20g	40%
Fat	32g	49%
Saturated Fat	18g	90%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	131mg	44%
Sodium	1197mg	50%
Potassium	784mg	17%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	6257IU	125%
Vitamin C	29mg	32%
Calcium	127mg	13%
Iron	3mg	17%