TURKEY STEW

Turkey Stew image

This stew recipe is perfect for your turkey leftovers. We loved that Vickie roasts the turkey bone. It gives the stew a rich, deep, savory flavor. Adding veggies and rice make it a hearty soup. Serve with crusty bread and you have an easy, delicious dinner.

Provided by Vickie Parks

Time 1h

Number Of Ingredients 16

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Ingredients

1 chicken bouillon cube
1 c hot water
2 c cooked turkey, cubed
1 large turkey bone (preferably with a little turkey meat remaining)
2 large carrots, cut into 1/2-inch pieces
4 stalk(s) celery, cut into 1/2-inch pieces
1 small onion, chopped
1 large tomato, chopped
3 Tbsp all-purpose flour
1/2 c uncooked white rice (see note below)
1/2 c uncooked wild rice (see note below)
2 tsp dired parsley
2 tsp dried oregano
4 c water
1/2 tsp salt, or to taste
1/2 tsp black pepper, or to taste

Steps:

1. Dissolve the bouillon in the hot water to make a broth; set aside.
2. Preheat broiler. Place turkey bone on broiler pan, and place under preheated broiler for 10 minutes, to enhance the flavoring a bit.
3. Place the turkey meat, turkey bone, all the vegetables, flour, both kinds of rice (or egg noodles), spices, chicken broth and water in a large kettle or Dutch oven. Season with salt and pepper, and stir well.
4. Bring the soup to a boil. Then simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender, stirring frequently. NOTE: You can replace both the white rice and wild rice with 1 cup egg noodles (or other pasta) if you wish.
5. Remove turkey bone and serve immediately.

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