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.
Provided by j sr
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 409.2 calories, Carbohydrate 34 g, Cholesterol 81.6 mg, Fat 16.1 g, Fiber 4.9 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 975.7 mg, Sugar 4.3 g
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Shipon Hassan
[email protected]This stew was a hit at my party! I made it in a slow cooker and it was perfect for a cold winter night. Everyone loved the creamy broth and the tender turkey.
Jeffried HOUNKPE SAGBO
[email protected]This stew was just okay. The broth was a bit bland and the turkey was a bit tough. I think I would have liked it more if I had used a different type of meat, like chicken.
Nancy Wageh
[email protected]This was a great recipe! The stew was easy to make and it turned out delicious. I used ground turkey instead of cubed turkey and it worked perfectly. I also added some chopped carrots and celery to the stew and it gave it a nice crunch.
CoCo King
[email protected]This stew was amazing! I made it for my family last night and everyone loved it. The broth was so flavorful and the turkey was so tender. I will definitely be making this again.