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.

j sr


Recipe Summary

30 mins
30 mins
1 hr
9 cups


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Cook's Note:

Optional: If you prefer a thicker stew, melt 3 tablespoons butter over medium heat, gradually whisk in 3 tablespoons flour and, stirring constantly, whisk in cream to create a thick cream sauce; pour into soup and continue to cook until thickened, about 3 minutes. Serve over Kaiser buns.

Nutrition Facts

409 calories; protein 32.4g 65% DV; carbohydrates 34g 11% DV; fat 16.1g 25% DV; cholesterol 81.6mg 27% DV; sodium 975.7mg 39% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
1/2 the potato, otherwise exactly as written. I’ll add a bit more turkey next time, delicious Read More