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Creamy Turkey Stew

Joy Stewart Riffle

"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."
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1 h servings 440 cals
Original recipe yields 6 servings (9 cups)

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  • Prep

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  1. 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.
  2. 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

Per Serving: 440 calories; 19.3 g fat; 34.3 g carbohydrates; 32.6 g protein; 93 mg cholesterol; 979 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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1/2 the potato, otherwise exactly as written. I’ll add a bit more turkey next time, delicious