Turkey-Olive Ragout En Crust (Stew) Recipe

Name: Turkey-Olive Ragout En Crust (Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb boneless white turkey meat or 12 lb dark turkey meat, cut into 1 inch cubes; 1 garlic clove, minced; 1 teaspoon vegetable oil; ¼ cup small white pearl onion; 1 medium red potatoes, skin on cut into 1/2 inch cubes; ½ cup chicken broth or ½ cup turkey broth; ½ teaspoon dried parsley flakes; ⅛ teaspoon dried thyme leaves; 1 small bay leaf; 10 frozen snow peas; 8 small pitted ripe olives; 1 (4 ounce) can refrigerated crescent dinner rolls; ½ teaspoon dried dill weed

Servings: persons

12 lb boneless white turkey meat or 12 lb dark turkey meat, cut into 1 inch cubes
1 garlic clove, minced
1 teaspoon vegetable oil
¼ cup small white pearl onion
1 medium red potatoes, skin on cut into 1/2 inch cubes
½ cup chicken broth or ½ cup turkey broth
½ teaspoon dried parsley flakes
⅛ teaspoon dried thyme leaves
1 small bay leaf
10 frozen snow peas
8 small pitted ripe olives
1 (4 ounce) can refrigerated crescent dinner rolls
½ teaspoon dried dill weed

1
Preheat oven to 375F.
2
Saute turkey and garlic in oil until no longer pink, 3 to 4 minutes in medium skillet over medium heat; remove turkey and set aside.
3
Add onions to skillet; saute until lightly browned.
4
Add potatoes, broth, parsley, thyme, and bay leaf; bring the mixture to a boil over high heat.
5
Reduce heat to low; cover and simmer for 10 minutes or until the potatoes are fork tender.
6
Remove the bay leaf.
7
Combine turkey and potato mixtures; fold in snow peas and olives.
8
Divide the mixture into 2 1-3/4-cup casseroles.
9
Divide crescent rolls into 2 rectangles.
10
Press perforations together and seal.
11
Roll out each rectangle to make dough large enough to cover top of casserole.
12
Sprinkle dough with dill weed and press lightly into dough.
13
Cut a small decorative shape from the top of each dough (heart, star, etc.
14
).
15
Place the dough over the casserole and trim to fit the cup.
16
Seal and bake 7 to 8 minutes or until pastry is golden brown.

2894

kcal

Calories

Fat

Carbs

419

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 lb boneless white turkey meat or 12 lb dark turkey meat, cut into 1 inch cubes, 1 garlic clove, minced, 1 teaspoon vegetable oil, ¼ cup small white pearl onion, and more.

Yes, Turkey-Olive Ragout En Crust (Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey-Olive Ragout En Crust (Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions