Turkey Stew Recipes

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

EASY GROUND TURKEY STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
• Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
• Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.

SLOW COOKER TURKEY STEW

Steps:

• Pour tomatoes and wine into slow cooker. Stir in bouillon cubes, onion flakes, lemon pepper, Italian seasoning, garlic powder, and thyme; add turkey.
• Cover and cook on Low for 8 to 10 hours until the turkey meat pulls apart easily.

TURKEY STEW

Steps:

• Dissolve the bouillon in the hot water to make a broth; set aside.
• Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
• Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
• Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
• Remove the turkey bone before serving stew.
• NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
• TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
• TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!