CREAMY TURKEY STEW

Creamy Turkey Stew image

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

Ingredients

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

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