Turkey Stew Recipe

Name: Turkey Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 teaspoons canola or corn oil; 1 medium onion, chopped; 4 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth; 1/4 cup water; 2 tablespoons all-purpose flour; 1 1/4 pounds cooked turkey breast, cooked without salt, skin and all visible fat discarded, cut into bite-size pieces; 6 medium ribs of celery, coarsely chopped; 6 medium carrots, coarsely chopped; 1 teaspoon poultry seasoning; 1 medium dried bay leaf; 1/2 teaspoon garlic powder; 1/4 to 1/2 teaspoon pepper; 6 medium potatoes, coarsely chopped; 1 1/2 cups frozen green peas

Servings: persons

2 teaspoons canola or corn oil
1 medium onion, chopped
4 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth
1/4 cup water
2 tablespoons all-purpose flour
1 1/4 pounds cooked turkey breast, cooked without salt, skin and all visible fat discarded, cut into bite-size pieces
6 medium ribs of celery, coarsely chopped
6 medium carrots, coarsely chopped
1 teaspoon poultry seasoning
1 medium dried bay leaf
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper
6 medium potatoes, coarsely chopped
1 1/2 cups frozen green peas

1
In a stockpot, heat the oil over medium-high heat, swirling to coat the bottom.
2
Cook the onion for 3 minutes, or until soft, stirring frequently.
3
Pour in the broth.
4
Bring to a boil, stirring occasionally.
5
In a small bowl, whisk together the water and flour.
6
Whisk into the broth mixture.
7
Cook for 5 minutes, or until the broth just begins to thicken, whisking constantly.
8
Stir in the turkey, celery, carrots, poultry seasoning, bay leaf, garlic powder, and pepper.
9
Bring to a boil.
10
Reduce the heat and simmer for 15 minutes, or until heated through.
11
Stir in the potatoes.
12
Cook, covered, for 30 minutes, or until the celery, carrots, and potatoes are tender, stirring occasionally.
13
Stir in the peas.
14
Cook for 5 minutes.
15
Discard the bay leaf before serving the stew.
16
(Per serving)
17
Calories: 301
18
Total fat: 2.5g
19
Saturated: 0.5g
20
Trans: 0.0g
21
Polyunsaturated: 0.5g
22
Monounsaturated: 1.0g
23
Cholesterol: 61mg
24
Sodium: 150mg
25
Carbohydrates: 42g
26
Fiber: 6g
27
Sugars: 7g
28
Protein: 28g
29
Calcium: 77mg
30
Potassium: 1,232mg
31
2 1/2 starch
32
1 vegetable
33
3 very lean meat

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 teaspoons canola or corn oil, 1 medium onion, chopped, 4 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth, 1/4 cup water, and more.

Yes, Turkey 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.

Turkey Stew

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