Creamy Turkey Stew Recipes

TURKEY DUMPLING STEW

Steps:

• In a large soup pot over medium-high heat melt butter, add onion, celery, carrot and fresh herbs to pot and cook for 5 minutes until veggies begin to soften. Add a pinch of salt, stir well.
• Add mushrooms to pot and cook for an additional 2-3 minutes.
• Add stock and turkey, stir well. Reduce heat to medium-low, and simmer.
• Meanwhile: make the soup dumplings. In a small bowl whisk together eggs and milk, in a larger bowl whisk together flour, salt, and baking powder. Add eggs/milk to flour mixture and stir well with a wooden spoon, add fresh thyme and stir. Mixutre will be quite thick and sticky.Increase temperature of soup and bring to a boil. Dip two teaspoons into oil and form a small (1/2 the size of a golfball) ball of dough, drop directly into the soup. Repeat with the remaining dough. The dumplings are done when they have floated to the top and cooked for 3-5 minutes.
• Ladle 1 cup of liquid from the soup into a large bowl, add sour cream and 3 tbsp flour, whisk until creamy and no lumps remain. Pour contents into soup pot and stir well to incorporate. Cook for an additional 3-5 minutes to help the soup thicken.
• Taste to adjust seasoning (add additional salt and pepper if needed).

WHOLE30 CREAMY TURKEY AND VEGGIE STEW

Steps:

• Heat a shallow 12-inch Dutch oven over medium heat until hot. Add the coconut oil and melt, if necessary, then add the scallions and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and cook, breaking it into small pieces with a wooden spoon or silicone spatula and stirring often, until browned, 5 to 6 minutes.
• Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
• cinnamon and cayenne and cook, stirring, until the spices bloom, about 2 minutes. Add the coconut milk, chicken stock, coconut aminos and fish sauce. Stir together and bring to a simmer.
• Add the sweet potatoes and bell pepper, cover with the lid half on and cook for 8 to 10 minutes. Stir in the snap peas, cover completely and cook until the snap peas are crisp-tender and still bright green, 4 to 5 minutes. Uncover and remove from the heat. Stir in the 1 cup bean sprouts and taste, adjusting the seasonings, if necessary.
• Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.