Creamy Turkey Stew recipe

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Ingredients

3 tablespoons vegetable oil
2 tablespoons butter
4 potatoes, chopped
1 large sweet onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
4 cups cubed cooked turkey
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups chopped fresh mushrooms
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ cup 18% cream

Nutrition Info

409.2 calories
carbohydrate: 34 g
cholesterol: 81.6 mg
fat: 16.1 g
fiber: 4.9 g
protein: 32.4 g
saturatedFat: 5.3 g
servingSize: -
sodium: 975.7 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil and butter in a large Dutch oven over medium high heat, cook and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes.

  2. Dust turkey with flour, stir into vegetable mixture. Stir chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture, bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat, whisk cream into soup.

Recipe Yield

9 cups

Recipe Note

This is a variation on a recipe from Ontario Turkey. We like our version much better. The difference is poultry seasoning, no wine, and starting with cooked leftover turkey. We usually make a double batch and it never lasts very long.

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