Turkey Stew

USDA Mixing Bowl
Stew is a classic comfort food on chilly evenings. This is a great way to use leftover turkey and eat more veggies. Add any of your favorite vegetables and season with fresh or dried herbs.
Prep Time 15 minutes
Cook Time 45 minutes
Course Entree, Main Course, Soup
Cuisine American
Servings 4
Calories 280 kcal


  • 2 teaspoons canola oil
  • 1/2 large onion
  • 4 carrots
  • 2 celery ribs
  • 1 clove garlic
  • 2 red potatoes
  • 1 can (15-ounces) diced tomatoes
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, chopped turkey
  • 1 teaspoon dry Italian seasoning or fresh herbs to taste
  • salt and pepper to taste


  • Wash all vegetables. Wipe off tops of cans.
  • Chop onion, carrots, celery and potatoes. Peel and finely chop garlic.
  • Heat oil in a large pot. Add onion, carrots, celery and garlic. Sauté for 2 minutes. 
  • Add potatoes, tomatoes and broth to pan. Bring to a boil, then lower heat and simmer 30 minutes or until vegetables are tender.
  • Add turkey and Italian herbs and cook another five minutes.
  • Season to taste.


Smart Shopping Tips
  • Russet potatoes may be used, but red potatoes are best for stew as they keep their shape better when cooked.
  • Avoid potatoes with greenish skin or sprouted eyes.
  • Buy whole carrots in bulk. Carrots that have been chopped or processed will be more expensive.
Cooking & Serving Tips:
  • Add a handful of whole-wheat pasta with the turkey and cook until tender.
  • Serve with crusty Italian bread.
  • Refrigerate or freeze leftovers promptly. Discard food left out at room temperature for more than two hours.
  • Try adding other root vegetables such as parsnips, sweet potatoes or turnips.
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