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!
Provided by Holly Nilsson
Categories Dinner Main Course Soup Turkey
Time 50m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : ServingSize 1.5 cups, Calories 516 kcal, Carbohydrate 38 g, Protein 20 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1197 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 10 g
HEARTY TURKEY STEW WITH VEGETABLES
Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g
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