5.0 from 201 votes
Turkey Stew
Loaded with veggies and turkey in a creamy, flavorful broth, this turkey stew is the best way to use up that leftover holiday turkey!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.