This recipe for low-fat turkey stew is delicious and sure to please everyone.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons butter
- 2 onions, chopped
- 2 carrots, peeled and sliced into 1 inch pieces
- 1 stalk celery, cut into 1 inch pieces
- 2 potatoes, peeled and cubed
- 3 tablespoons all-purpose flour
- 3 cups chicken stock
- ¼ teaspoon dried marjoram
- 2 skinless, boneless turkey breast halves, cubed
- 1 green bell pepper, diced
Instructions
- Melt butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in carrots and celery; cook until tender. Stir in potatoes and flour. Pour in chicken stock and season the soup with marjoram.
- Place turkey in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
- Mix green bell pepper into the soup and continue cooking until pepper is tender, about 10 minutes.
Nutrition Facts
| Calories | 496 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 179 mg |
| Dietary Fiber | 5 g |
| Protein | 60 g |
| Saturated Fat | 6 g |
| Sodium | 706 mg |
| Sugars | 6 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I had leftover turkey after Christmas, so used that instead. After cooking all veggies until tender, I added a can of diced tomatoes with green chilies and made it perfect.
Not a big fan. As others have said, it’s somewhat bland. Have spent the past half an hour adding to this soup. But with the addition of flour, it still tastes like gravy.
This is delish! Added some onion. Love that turkey cooks right in broth without pre-cooking. Added mushrooms and mix of carrots. A good “kitchen sink” recipe with whatever you got in the fridge – go for it!
Definitely worth making over and over again !
Excellent stew. Had several kudos from guests. Made 10 serving batch and added a bit more turkey than recipe, as well as addition cup of broth.
This receipe was delish. I added a red pepper instead of green because we like red pepper.
This is a family fave… I do add more veggies (corn and green beans as I have an abundance) and use raw wild turkey breast. I also use chicken broth and more than required as it does thicken up the next day. Also skip the green pepper and add more season, garlic and rosemary. It’s fantastic! Make this multiple times a year
This is a great base recipe. I cook a turkey breast in the oven using a cooking bag, then I double the recipe. I also increased the vegetables and added Brussel sprouts. I also removed the marjoram and added salt, pepper and fresh garlic. Plus I dice up a jalapeno and added that to the onion and celery. Adds just a little bit of heat. Tasty!
Delish…but bland. Be sure to add your salt, pepper, etc. A very easy recipe.
I tweaked this recipe a little. I added more seasonings and made my roux thicker and added some cream of mushroom and half and half to make it a little heartier. I also opted for canned carrots, green beans, and sweet peas. I still used the fresh onion, pepper, celery, rosemary, and thyme. I diced some red potatoes (left the peel on) and threw them in towards the end of cooking time. Family LOVED it.
This stew is fabulous! Hearty and thick, just like a stew should be!
I used 4 cups of my own homemade turkey stock (3 cups of liquid didn’t seem enough). On it’s own I found this needed flavor boosting so I added several spices; a scant more marjoram, garlic powder, tarragon, poultry seasoning and sea salt. Also didn’t add the pepper (I was out). This was a tasty stew and I would make it again.
yes added the green pepper in the very beginning, added extra potatoes and a little onion powder
Very good turkey stew. Very hearty yet basic. I had never used majorum before so that was a treat. I also added garlic salt, pepper and seasoning salt. Overall great recipe for a turkey soup.
Wow! Thanks for sharing this recipe! We love it but with more herbs & spice than included in the recipe. I do dislike it when folks rate a recipe they’ve changed but it does need more flavoring as some other reviewers had said. We enjoyed it so much that it is on our keeper list to enjoy over and over again! I used chicken rather than turkey as the turkey breast I had on hand would have been too much for the recipe and I also did bring the cubed raw chicken to a boil in a separate pot first as I don’t like the white frothy gunky stuff when you boil chicken so I removed the lightly boiled chicken with a slotted spoon to the veggie pot & the chicken was nice and tender in this dish. Spices I used and found to be just the perfect flavoring were: rounded 1/4 tsp. marjoram, 1/4 to 1/2 tsp. salt, 1/2 tsp. black pepper, rounded 1/2 tsp. celery seed, 1 bay leaf. The fragrance and flavor was amazing! I increased the chicken stock to 4 cups and I also used slender carrots for nice sized slices and I used 3 carrots and 2 stalks of celery and then added a cup of frozen green peas in the last ten minutes of cooking as I omitted the green pepper. Green pepper would over power the rest of this dish. We like the veggies in it! Served lightly seasoned in the bowl with fresh ground sea salt & pepper to taste. The finished dish reminded me very much of a delicious chicken pot pie without the crust! I will make this recipe soon again and many times after! A really lovely chi
My family loved this recipe! I would definitely make it again. I left out the bell pepper because I did not have one, but next time I may add it in. I made cornbread muffins to go with it and it was the perfect dinner.
Use turkey stock, it makes a huge difference….save the chicken stock for chicken soup.!
This is a great recipe. My kids loved it. I excluded the green peppers.
This was just the recipe I was looking for. I had been making “Dad’s Turkey Stew” from another site – but it wasn’t just right. This recipe calls for items I have on hand and offer a tasty way to use up some leftovers from turkey dinner.
Excellent recipe!
It was so good I had a second helping. I am definitely going to be making this again.