Creamy Turkey Stew Good Recipes

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Creamy Turkey Stew

"This is a variation on a recipe from Ontario Turkey. We like our version much better. The difference is poultry seasoning, no wine, and starting with cooked leftover turkey. We typically make a double batch and it in no way lasts very long."

Ingredients :

three tablespoons vegetable oil
2 tablespoons butter
four potatoes, chopped
1 massive sweet onion, chopped
2 big carrots, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 tablespoon chopped clean rosemary
four cups cubed cooked turkey
2 tablespoons all-purpose flour
4 cups fowl inventory
2 cups chopped clean mushrooms
1 teaspoon chicken seasoning
1 teaspoon salt
1 teaspoon ground black pepper
half cup 18% cream

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H

Heat oil and butter in a large Dutch oven over medium excessive warmth; cook dinner and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes.
Dust turkey with flour; stir into vegetable mixture. Stir fowl inventory, mushrooms, poultry seasoning, salt, and pepper into turkey aggregate; deliver to a boil. Reduce warmness, cowl, and simmer till veggies are gentle, approximately 20 minutes. Remove from heat; whisk cream into soup.

Notes :

Optional: If you pick a thicker stew, soften 3 tablespoons butter over medium warmth, gradually whisk in three tablespoons flour and, stirring constantly, whisk in cream to create a thick cream sauce; pour into soup and maintain to cook until thickened, approximately three minutes. Serve over Kaiser buns.

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