Serves 4
248 cal · 55 min
Turkey Stew
Recipe GLPR31ae407da354d6
A hearty, comforting stew loaded with tender vegetables and shredded cooked turkey in a savory broth. This one-pot meal is perfect for using leftover turkey and comes together quickly with aromatic vegetables, herbs, and a rich tomato base. Ideal for a warming lunch or dinner.
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Ingredients
2 teaspoons vegetable oil
1/2 cup onion, chopped
1 clove garlic, finely chopped
4 carrots, chopped
2 celery stalks, chopped
2 medium potatoes, chopped
1 can diced tomatoes, 14.5 oz
2 cups water
2 cups cooked turkey, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare the stew.
Heat the vegetable oil in a medium saucepan over medium heat until shimmering, about 1 minute.
Add the chopped onion, garlic, carrots, and celery to the hot oil. Stir frequently for 2 minutes until the vegetables begin to soften and become fragrant.
Pour in the 2 cups of water and add the chopped potatoes, canned diced tomatoes (with their liquid), and Italian seasoning to the saucepan. Stir to combine all ingredients.
Increase the heat to bring the stew to a boil. Once boiling, reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the potatoes and carrots are tender when pierced with a fork.
Add the cooked turkey to the stew and stir well to distribute evenly. Simmer for an additional 5 minutes until the turkey is heated through to 165°F if checking with a meat thermometer (or until steaming hot).
Taste the stew and adjust the seasoning with salt and pepper as needed. Serve hot in bowls.
