Creamy Turkey Stew

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 409 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 3 tablespoons vegetable oil
• 1 teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• 2 stalks celery, chopped
• 2 large carrots, chopped
• 4 cups chicken stock
• 1 tablespoon chopped fresh rosemary
• 1 large sweet onion, chopped
• 4 potatoes, chopped
• 2 cups chopped fresh mushrooms
• 4 cups cubed cooked turkey
• 2 garlic cloves, minced
• ½ cup 18% cream

Recipe Instructions

Step 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.

Step 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.