Description
A hearty and comforting turkey stew made with tender cooked turkey, fresh vegetables, and a savory broth infused with thyme and bay leaf. This quick and easy stew is perfect for using up leftover turkey and warming up on chilly days.
Ingredients
Scale
Main Ingredients
- 1 teaspoon Olive Oil
- 1/2 White Onion, diced (can substitute yellow or sweet onion)
- 3 cloves Garlic, minced
- 1 cup Carrots, sliced
- 1 cup Celery, sliced
- 6 cups Chicken or Turkey Broth
- 16 ounces Diced Tomatoes, drained
- 2 Red Potatoes, cut into 1-inch cubes
- 2 sprigs Fresh Thyme (or substitute with dried thyme)
- 1 Bay Leaf
- 4 cups Cooked Turkey, diced
- 1/4 cup All-Purpose Flour
- Salt, to taste
- Black Pepper, to taste
Optional Garnish
- Chopped Fresh Parsley
Instructions
- Heat Olive Oil: In a large pot or Dutch oven, warm the olive oil over medium heat until shimmering.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the pot. Cook until softened and fragrant, about 3-4 minutes, stirring occasionally to avoid burning.
- Add Carrots and Celery: Stir in the sliced carrots and celery, cooking for another 3 minutes to slightly tenderize the vegetables.
- Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat. This will help thicken the stew. Cook the flour for 1-2 minutes, stirring constantly to avoid lumps.
- Add Broth, Tomatoes, and Potatoes: Gradually pour in the chicken or turkey broth while stirring. Add the drained diced tomatoes and cubed red potatoes. Stir to combine all ingredients.
- Season and Add Herbs: Add the fresh thyme sprigs and bay leaf. Season with salt and black pepper to taste. Stir gently.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 12-15 minutes, or until the potatoes are tender and the stew has thickened.
- Add Cooked Turkey: Stir in the diced cooked turkey. Heat through for 3-5 minutes. Adjust seasoning if needed.
- Serve and Garnish: Remove the thyme sprigs and bay leaf. Ladle the stew into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy!
Notes
- Transform leftover turkey into a hearty and comforting stew rich with carrots, celery, tomatoes, and potatoes, all simmered in a savory broth infused with thyme and bay leaf.
- This stew is perfect for warming up on chilly days and makes a great way to use leftover poultry.
- You can substitute turkey broth with chicken broth if unavailable.
- For a thicker stew, cook a few extra minutes or add more flour with broth to achieve desired consistency.
- Feel free to add other veggies like peas or green beans as desired.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
