Turkey Stew

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Turkey Stew

Turkey Stew

Turkey Stew


¼ cup butter

1 onion diced

¼ cup flour

1 tsp. poultry seasoning

½ tsp. dried rosemary

5 cups turkey broth or chicken broth

16 ounces baby potatoes halved, about 3 cups

2 carrots cut into chunks

2 ribs celery cut into chunks

1 bay leaf

2-3 cups cooked turkey

⅔ cup heavy cream

⅓ cup frozen green peas or green beans, thawed

salt & pepper to taste


Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.

Add flour and seasonings and cook 1 minute more. Stir in broth a bit at a time whisking until smooth after each addition.

Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.

Stir in the turkey & cream, simmer an additional 5 minutes uncovered. Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.

Garnish with parsley if desired and serve.


To thicken stew further, combine 2 tablespoons cornstarch and 2 tablespoons water in a small dish. Add to boiling stew while whisking until it reaches desired consistency.


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