Once the festivities are over and you’ve got a fridge full of leftover turkey, we’ve got you covered. A rich and rustic turkey stew with herbs and veggies is just the thing for a chilly day!
Ingredients :
¼ cup butter
1 onion diced
¼ cup all-purpose flour
1 teaspoon poultry seasoning
½ teaspoon dried rosemary
5 cups turkey broth or chicken broth
16 ounces baby potatoes halved, about 3 cups
2 carrots cut into 1" chunks
2 ribs celery cut into 1" chunks
1 bay leaf
2-3 cups cooked shredded turkey
⅔ cup heavy whipping cream
⅓ cup frozen green peas or green beans, thawed
salt and black pepper to taste
Directions :
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.
