This is a great base recipe. It was a little bland for my taste so I added my favorite seasonings (garlic seasoning, seasoned salt, more pepper, etc.). I used leftover dark meat and added mushrooms. There was not enough liquid to cover everything so I threw in a beer and a little water. The stew turned out fantastic. This is a great way to use up that leftover turkey. Mmmmmmmm.
This was gold! I used up my leftover Christmas turkey, and I threw in a few more potatoes than called for because I had less bird than I thought. I upped the amount of stock a little for the potatoes to soak up. Also omitted the green pepper which I didn't have. Other than that, did as I was told with great, stick-to-your-ribs results! This is a keeper. Might even cheat and try it with chicken. This turned out exactly as I hoped in my head... I love it when that happens!
One of my favorite all-time recipes. Be sure to use fresh uncooked turkey to get the melt in your mouth texture. We also sub red bell pepper, for green, since we prefer it.
I have made this a few times now and my family loves it! It is also a winner with me because it is so easy to make. I have made it with both turkey and chicken, and have to admit the turkey is a little better. But I love being able to just drop the raw meat into the stew, no other prep. I also may try adding some peas. i have a large family, so I double this a use a few extra potatoes. It is still quick, easy and a healthy dinner to put on the table. I like how it gives you that wonderful feeling of a filling stew on a cold night, but it is also low fat and healthy.
I made this in my crockpot left it on low all day and mmmm the smell as I came in the door was amazing. I added chili powder garlic and basil to mine. Served it with homemade muffins. Delicious dinner for a cold winter evening.
I used my left overs from the Rosemary Roasted Turkey that I made for Thanksgiving. The additional flavor of the rosemary and basil gave this stew an amazing flavor. This is one of the best stews I've had in years.
I made this stew last year for Boxing Day with leftover turkey from the Rosemary Turkey recipe on this site. It was good but it was a bit bland. This year I made the Michiganer's Turkey from this site and used left over white and dark meat from it. I also made quite a few substitutions and additions: Veggies - 3 red potatoes frozen corn frozen peas and frozen baby carrots. Spices - In addition to the 1/4 tsp. marjoram I used 1/2 tsp. poultry seasoning 1 tsp. dried basil 1 tsp. onion powder (because i didn't have any onions!) 1 tsp fresh parsley 1 clove of fresh garlic 1 bay leaf and fresh ground pepper to taste. The flavour was excellent and exactly what I had hoped for. This recipe is good made as is but it's better as a base recipe to add your own personal flavourings to. With additions a 5/5 without additions a 4/5. Serve with fluffy biscuits recipe from this site - the perfect accompaniment!
This is a great tasting, filling stew. I used chicken breast instead of turkey, since I couldn't find turkey breast at the grocery store. I used 4 split, boneless skinless chicken breasts, chopped up. The stew was a little on the bland side, so I added garlic, sage leaves, more marjoram and some crushed red pepper for heat. I also used two tablespoons of olive oil on medium heat instead of butter. I recommend adding in extra carrots, peppers and celery, if you like vegetables. We served this with warm bread and it was a perfect, satisfying and healthy winter dinner.
I liked this but hubby wasn't too much of a fan. I used leftover turkey breast from the rosemary turkey recipe from this site. Instead of chicken broth I made turkey broth from the carcass peppercorn carrots celery fresh thyme and fresh rosemary.
Needs salt and pepper. Also 2 onions to small amounts of the other vegetables is too much. After cutting up one onion I knew I needed more of the other vegetables. I more that doubled all others and added some frozen peas at the very end since our household doesn't like bell peppers. Good but nothing to write home about.
