Turkey Stew over Potato Cakes Recipe

Name: Turkey Stew over Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 cups small diced onions; 1 cup small diced celery; 1 cup small diced carrot; salt; fresh ground black pepper; ¼ cup plus 2 tablespoons flour; 1 tablespoon chopped garlic; 1 cup assorted left-over cooked vegetables, like corn, green beans and peas; 4 cups beef stock or 4 cups turkey stock; 4 cups shredded left-over turkey meat; 2 cups left-over mashed potatoes; 1 egg; 14-½ cup milk; 2 tablespoons olive oil; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

2 tablespoons butter
2 cups small diced onions
1 cup small diced celery
1 cup small diced carrot
salt
fresh ground black pepper
¼ cup plus 2 tablespoons flour
1 tablespoon chopped garlic
1 cup assorted left-over cooked vegetables, like corn, green beans and peas
4 cups beef stock or 4 cups turkey stock
4 cups shredded left-over turkey meat
2 cups left-over mashed potatoes
1 egg
14-½ cup milk
2 tablespoons olive oil
1 tablespoon finely chopped fresh parsley leaves

1
In a large saute pan, over medium heat, melt the butter.
2
Add the onions, celery and carrots.
3
Season with salt and pepper.
4
Saute for 4 to 6 minutes.
5
Dust the vegetables with 2 tablespoons of the flour.
6
Continue to cook for 2 minutes.
7
Stir in the garlic and left-over vegetables.
8
Season with salt and pepper.
9
Stir in the stock.
10
Add the turkey meat.
11
Bring the liquid to a boil, reduce the heat to medium-low and simmer for 25 to 30 minutes.
12
Remove from the heat.
13
In a mixing bowl, combine the left-over potatoes, egg and flour.
14
Add enough milk to make a thick batter.
15
Season with salt and pepper.
16
In another large saute pan, heat 1 tablespoon of the oil.
17
When the oil is hot, drop the batter, 2 heaping tablespoons at a time, into the pan.
18
Cook the cakes in batches.
19
Cook until the cakes are golden on both sides.
20
Repeat until all of the oil and batter is used.
21
Drain the cakes on paper towels.
22
Sprinkle with Essence.
23
To serve, place two cakes in the center of each serving plate.
24
Spoon the stew over the cakes.
25
Garnish with parsley.

1500

kcal

Calories

Fat

Carbs

160

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 2 tablespoons butter, 2 cups small diced onions, 1 cup small diced celery, 1 cup small diced carrot, and more.

Yes, Turkey Stew over Potato Cakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turkey Stew over Potato Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions