Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
6
Yield:
9 cups
Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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; carbohydrates 34g; fat 16.1g; cholesterol 81.6mg; sodium 975.7mg. Full Nutrition
Advertisement