Turkey Stew Recipe
This comforting turkey stew is thick and creamy from a rich roux, loaded with tender turkey, potatoes, and flavorful spices, great for leftover turkey.
Servings: 8
Calories: 682kcal
Ingredients
- ½ cup vegetable oil or use butter
- ½ cup all purpose flour
- 1 large bell pepper chopped
- 1 large onion chopped
- 2 stalks celery chopped
- 4 cloves garlic chopped
- 2 tablespoons Cajun or Creole seasoning blend or use the following – 1 teaspoon each of paprika, garlic powder, onion powder + ½ each dried oregano, black pepper, sea salt
- 5 cups turkey stock use 6 cups for more stew – you can also use chicken stock or bouillon
- 1 pound potatoes cubed (you can also use other root vegetables, like turnip, carrots)
- 2 cups fresh corn frozen is good, too
- 1.5 pounds cooked turkey meat shredded (.7 kg)
- Salt and pepper to taste
HOMEMADE TURKEY STOCK OPTION
- 4-5 pounds turkey legs you can use other turkey parts
- 1 large onion quartered
- 2 ribs celery rough chopped
- 1 carrot rough chopped
- 1 leek chopped (white part only – or use more onion)
- 5 cloves garlic rough chopped
- 1 sprig parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Stir in the flour and mix to form a paste or roux. Cook, stirring continuously, for 10-15 minutes, or until the roux darkens to the color of peanut butter. You can cook longer for a darker roux the color of chocolate, if desired.
- Add bell pepper, onion, and celery. Stir and cook for 5 minutes to soften.
- Stir in garlic and cook for 30 seconds to 1 minute, or until the garlic blooms.
- Stir in the seasonings and cook for 30 seconds.
- Stir in the stock and add the potatoes, corn, and turkey meat. Reduce the heat and partially cover. Simmer for 1 hour, or until the stew thickens and the flavors develop. You can add in more stock if desired for a soupier stew.
- Taste and adjust for salt and pepper. Serve.
FOR HOMEMADE TURKEY STOCK
- Add the turkey to a large stock pot along with onion, celery, carrot, leek, and garlic. Add just enough water to cover the turkey. Top with parsley, thyme, bay leaf and peppercorns.
- Bring to a boil, then reduce heat and simmer 40 minutes to 1 hour, or until the turkey is cooked through and very tender.
- Remove from heat and carefully remove the turkey to a large platter (tongs are helpful). Cool slightly, then remove the meat and shred it with forks. Set aside. Discard the turkey bones.
- Strain the turkey broth into a large bowl and discard the solids.
- Use both the turkey stock and shredded turkey meat in the recipe.
Nutrition
Calories: 682kcal | Carbohydrates: 37g | Protein: 64g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 195mg | Sodium: 480mg | Potassium: 1430mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2966IU | Vitamin C: 39mg | Calcium: 92mg | Iron: 6mg