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.
- 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
Cooking & Serving 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.
- 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.