Turkey Stew Recipe
User Reviews
5
16 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Servings
8
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Calories
682 kcal
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Course
Main Course, Soup
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Cuisine
American
Turkey Stew Recipe
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Turkey Stew features a rich, thick roux base made with vegetable oil and flour, incorporated with bell pepper, onion, celery, and garlic. It's seasoned with Cajun spices and simmered in turkey stock with potatoes, corn, and shredded cooked turkey, resulting in a hearty and comforting stew with tender turkey pieces and a balanced savory flavor.
Description
Turkey Stew Recipe starts with a deeply browned roux that develops a nutty foundation for the stew. Chopped bell pepper, onion, and celery are cooked until tender before adding garlic and Cajun seasoning. The addition of turkey stock and root vegetables like potatoes and corn enriches the stew, while shredded cooked turkey provides lean protein.
Simmering gently for about an hour allows the flavors to meld and the stew to thicken to a satisfying consistency. The dish showcases a blend of textures from tender vegetables to soft turkey pieces infused with the robust roux-based broth.
This stew suits a hearty lunch or dinner and pairs well with rustic bread to soak up the flavorful liquid. Adjust salt and pepper to taste before serving to highlight the Cajun-inspired seasoning.
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Ingredients
- ½ cup vegetable oil or use butter
- ½ cup all-purpose flour
- 1 bell pepper chopped, large
- 1 onion chopped, large
- 2 celery chopped, stalks
- 4 cloves garlic chopped
- 2 tablespoons Cajun seasoning blend or use the following - 1 teaspoon each of paprika, garlic powder, onion powder + ½ each dried oregano, black pepper, sea salt, or Creole seasoning blend
- 5 cups turkey stock use 6 cups for more stew – you can also use chicken stock or bouillon
- 1 pound potato cubed (you can also use other root vegetables, like turnip, carrots
- 2 cups corn frozen is good, too, fresh
- 1.5 pounds turkey shredded (.7 kg, cooked, meat only
- salt to taste
- black pepper to taste
HOMEMADE TURKEY STOCK OPTION
- 4-5 pounds turkey legs you can use other turkey parts
- 1 onion quartered, large
- 2 celery ribs rough chopped
- 1 carrot rough chopped
- 1 leek chopped (white part only – or use more onion)
- 5 cloves garlic rough chopped
- 1 parsley sprig
- 1 thyme sprig, fresh
- 1 bay leaf
- 1 tablespoon black peppercorns
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Stir in the flour and mix to form a paste or roux. Cook, stirring continuously, for 10-15 minutes, or until the roux darkens to the color of peanut butter. You can cook longer for a darker roux the color of chocolate, if desired.
- Add bell pepper, onion, and celery. Stir and cook for 5 minutes to soften.
- Stir in garlic and cook for 30 seconds to 1 minute, or until the garlic blooms.
- Stir in the seasonings and cook for 30 seconds.
- Stir in the stock and add the potatoes, corn, and turkey meat. Reduce the heat and partially cover. Simmer for 1 hour, or until the stew thickens and the flavors develop. You can add in more stock if desired for a soupier stew.
- Taste and adjust for salt and pepper. Serve.
FOR HOMEMADE TURKEY STOCK
- Add the turkey to a large stock pot along with onion, celery, carrot, leek, and garlic. Add just enough water to cover the turkey. Top with parsley, thyme, bay leaf and peppercorns.
- Bring to a boil, then reduce heat and simmer 40 minutes to 1 hour, or until the turkey is cooked through and very tender.
- Remove from heat and carefully remove the turkey to a large platter (tongs are helpful). Cool slightly, then remove the meat and shred it with forks. Set aside. Discard the turkey bones.
- Strain the turkey broth into a large bowl and discard the solids.
- Use both the turkey stock and shredded turkey meat in the recipe.
Nutrition Information
Show Details
Calories
682kcal
(34%)
Carbohydrates
37g
(12%)
Protein
64g
(128%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.01g
(1%)
Cholesterol
195mg
(65%)
Sodium
480mg
(20%)
Potassium
1430mg
(30%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
2966IU
(59%)
Vitamin C
39mg
(43%)
Calcium
92mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Calories | 682kcal | 34% |
| Carbohydrates | 37g | 12% |
| Protein | 64g | 128% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 195mg | 65% |
| Sodium | 480mg | 20% |
| Potassium | 1430mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2966IU | 59% |
| Vitamin C | 39mg | 43% |
| Calcium | 92mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
16 reviews
Excellent
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