- 3 tablespoons vegetable oil
- 2 tablespoons butter
- 4 potatoes, chopped
- 1 large sweet onion, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 4 cups cubed cooked turkey
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups chopped fresh mushrooms
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup 18% cream
- Heat oil and butter in a large Dutch oven over medium high heat; cook 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 chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat; whisk cream into soup.
05/12/2019
recipepes.com
creamy turkey stew, recipe
PT15M
PT1H
5
455 calories
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