Down Home Turkey Stew Food

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

TURKEY DUMPLING STEW

Steps:

• Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
• About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
• Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
• Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
• Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
• Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
• Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

EASY GROUND TURKEY STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
• Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
• Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.

HEARTY TURKEY NOODLE STEW

Steps:

• In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain. , In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.

DOWN HOME TURKEY STEW

Steps:

• In a large pot, saute carrots and onions in olive oil over medium-high heat until onions get tender but do not brown.
• Add ground turkey and cook until meat is cooked through. Cover with water just until all ingredients are submerged. (If you add too much water you will dilute the broth).
• Add dry onion soup mix, beef base, steak sauce, potatoes and pepper to taste.
• Add more water if needed just to cover.
• Continue cooking over med-high heat until potatoes are done. Enjoy!
• *You may thicken this if you like with whatever you use to thicken broth with but remember to taste and adjust seasonings if need be.
• This recipe tastes even better when made a day ahead. :).
• **Mrs. Grass dry onion soup mix has a different taste variation then Liptons dry onion soup mix so the outcome will taste somewhat different.

TURKEY STEW

Steps:

• In a stockpot, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.
• Pour in the broth. Bring to a boil, stirring occasionally.
• In a small bowl, whisk together the water and flour. Whisk into the broth mixture. Cook for 5 minutes, or until the broth just begins to thicken, whisking constantly.
• Stir in the turkey, celery, carrots, poultry seasoning, bay leaf, garlic powder, and pepper. Bring to a boil. Reduce the heat and simmer for 15 minutes, or until heated through.
• Stir in the potatoes. Cook, covered, for 30 minutes, or until the celery, carrots, and potatoes are tender, stirring occasionally.
• Stir in the peas. Cook for 5 minutes. Discard the bay leaf before serving the stew.
• Nutrition Information
• (Per serving)
• Calories: 301
• Total fat: 2.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 61mg
• Sodium: 150mg
• Carbohydrates: 42g
• Fiber: 6g
• Sugars: 7g
• Protein: 28g
• Calcium: 77mg
• Potassium: 1,232mg
• Dietary Exchanges
• 2 1/2 starch
• 1 vegetable
• 3 very lean meat

MOROCCAN TURKEY STEW

Steps:

• Heat oil in a deep pot over medium heat.
• Add onion and cook until golden, about 8-10 minutes.
• Stir in garlic, peppers, carrots and zucchini. Cook 5 minutes, until softened.
• Stir in chicken, spices, tomatoes, stock and honey. Cover and simmer 30 minutes.
• Add beans, re-cover and cook 5 minutes.
• Serve immediately or cool and freeze up to 2 months.