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Turkey Stew

Turkey Stew Photo
Nutrition Information
Calories: 254
Total Fat: 8.2g
Saturated Fat: 1.4g
Trans Fat: 0g
Cholesterol: 61mg
Sodium: 320mg
Carbohydrates: 21.9g
Dietary Fiber: 4g
Sugars: 4.3g
Protein: 22g
Vitamin A: 9999.9iu (199%)
Vitamin C: 23.7mg (39%)
Calcium: 49mg (4%)
Iron: 2.1mg (11%)

Yield: Yield 4 servings. 1 cup each

Ingredients

Instructions

1 tablespoon oil
1 onion, cut in chunks
3 carrots, peeled and cut in chunks
2 stalks celery, cut in chunks
4 cups beef or chicken broth, low sodium
2 turkey thighs
3 large potatoes, cut in chunks (leave peel on)
1 bay leaf
1 teaspoon garlic powder
black pepper to taste

Directions:
Heat a large Dutch Oven style pan over medium high heat. Add the oil and saute the onion until golden, about 2-3 minutes.

Add the carrots and celery and cook briefly.

Add the broth along with the turkey thighs, potatoes and seasonings. Bring to a boil then lower to a simmer.

Cook this stew on low heat, keeping covered and at a simmer, until potatoes and turkey are tender, about 35-40 minutes. Stir occasionally.

Take the turkey thighs out of the stew; remove their skin and bones and cut the meat into small pieces. Add this meat back to the stew. Discard bones & skin.

Serve the stew hot or refrigerate or freeze for later use.

Total Preparation & Cooking Time: 55 min. (10 Prep, 45 Cook)

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