Turkey Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
516 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Turkey Stew
Description
The Turkey Stew recipe centers on a creamy base created by cooking butter, onions, and flour before gradually whisking in turkey or chicken broth. Diced baby potatoes, carrots, and celery simmer until tender alongside a bay leaf, adding depth to the broth. Adding shredded cooked turkey and heavy cream towards the end creates a smooth, rich texture. Green peas finish the stew for a slight pop of color and freshness.
The flavor is shaped by poultry seasoning and dried rosemary, providing aromatic herbal notes that complement the savory broth and tenderness of the turkey. The method ensures the vegetables soften without losing shape, and the final simmer melds the flavors well while heating the added peas gently.
This stew makes a substantial main course suited for cooler days or occasions requiring a warming dish. Garnishing with parsley can add brightness. It pairs well with crusty bread or a simple side salad.
To adjust thickness, a cornstarch slurry or mashed potatoes can be stirred in. Leftovers keep refrigerated for 3-4 days and reheat well on the stovetop. Vegetable size can be varied to control cooking speed or texture. Using baby or yellow/red potatoes allows skipping peeling. Substituting green beans for peas requires longer cooking time for the green beans.
Ingredients
- ¼ cup butter
- 1 onion diced
- ¼ cup all-purpose flour
- 1 teaspoon poultry seasoning
- ½ teaspoon rosemary dried
- 5 cups turkey broth or chicken broth
- 16 ounces baby potato halved, about 3 cups
- 2 carrot cut into 1" chunks
- 2 ribs celery cut into 1" chunks
- 1 bay leaf
- 2-3 cups turkey cooked, shredded
- ⅔ cup heavy whipping cream
- ⅓ cup green peas or green beans, thawed, frozen
- salt to taste
- black pepper to taste
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 the stew further, add a cornstarch and water slurry while boiling, whisking until the desired consistency is reached.
- Leftovers can be refrigerated for 3-4 days and reheated gently on the stovetop; add turkey at the end to avoid overcooking.
- Cut vegetables larger for a rustic stew or smaller for faster cooking and softer texture.
- Baby or yellow/red potatoes are preferred as they don’t require peeling; peel russets if using.
- If substituting green beans for peas, increase cooking time since green beans take longer to soften.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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