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5.0 from 24 votes

Turkey Stew Recipe

This comforting turkey stew is thick and creamy from a rich roux, loaded with tender turkey, potatoes, and flavorful spices, great for leftover turkey.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 8
Calories: 682 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • ½ cup vegetable oil or use butter
  • ½ cup all purpose flour
  • 1 large bell pepper chopped
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 4 cloves garlic chopped
  • 2 tablespoons Cajun or Creole Seasoning Blend or use the following – 1 teaspoon each of paprika, garlic powder, onion powder + ½ each dried oregano, black pepper, sea salt
  • 5 cups turkey stock use 6 cups for more stew – you can also use chicken stock or bouillon
  • 1 pound potatoes cubed (you can also use other root vegetables, like turnip, carrots)
  • 2 cups fresh corn frozen is good, too
  • 1.5 pounds cooked turkey meat shredded (.7 kg)
  • salt and pepper to taste
HOMEMADE TURKEY STOCK OPTION
  • 4-5 pounds turkey legs you can use other turkey parts
  • 1 large onion quartered
  • 2 ribs celery rough chopped
  • 1 carrot rough chopped
  • 1 leek chopped (white part only – or use more onion)
  • 5 cloves garlic rough chopped
  • 1 sprig parsley
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 tablespoon black peppercorns

Instructions

    Cup of Yum
  1. 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.
  2. Add bell pepper, onion, and celery. Stir and cook for 5 minutes to soften.
  3. Stir in garlic and cook for 30 seconds to 1 minute, or until the garlic blooms.
  4. Stir in the seasonings and cook for 30 seconds.
  5. 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.
  6. Taste and adjust for salt and pepper. Serve.
FOR HOMEMADE TURKEY STOCK
  1. 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.
  2. Bring to a boil, then reduce heat and simmer 40 minutes to 1 hour, or until the turkey is cooked through and very tender.
  3. 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.
  4. Strain the turkey broth into a large bowl and discard the solids.
  5. Use both the turkey stock and shredded turkey meat in the recipe.

Nutrition Information

Calories 682kcal (34%) Carbohydrates 37g (12%) Protein 64g (128%) Fat 31g (48%) Saturated Fat 7g (35%) Polyunsaturated Fat 9g Monounsaturated Fat 12g Trans Fat 0.01g Cholesterol 195mg (65%) Sodium 480mg (20%) Potassium 1430mg (41%) 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

% 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.