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Turkey Stew

Turkey Stew

33 Ratings
33 Ratings
Recipe Image
Makes: 4 servings
Total Cost: $$$$

This hearty stew of turkey, potatoes, and vegetables will warm up a cold winter night. You can replace the cooked turkey with cooked chicken.

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 cup onion (chopped)
  • 1 garlic clove (finely chopped, or 1/2 teaspoon garlic powder)
  • 4 carrot (chopped)
  • 2 celery stalk (chopped)
  • 2 potatoes (chopped)
  • 1 can tomatoes, diced
  • 2 cups water
  • 2 cups turkey (cooked, chopped)
  • salt and pepper (optional, to taste)
  • Italian seasoning or oregano, basil or thyme (to taste, optional)

Directions

1. Heat oil in medium saucepan. Add onion, garlic, carrots and celery and stir for 2 minutes.

2. Add potatoes, tomatoes, and water to pan. Bring to a boil, then lower heat and simmer 30 minutes or until vegetables are tender. Add turkey and cook another five minutes or until heated.

3. Season to taste before serving. Refrigerate leftovers.

Source:

Montana State University Extension Service.

Nutrition Information

Serving Size: (480g)
Nutrients Amount
Total Calories 248
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 51 mg
Sodium 495 mg
Carbohydrates 30 g
Dietary Fiber 6 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 23 g
Vitamin D 0 mcg
Calcium 86 mg
Iron 2 mg
Potassium 1061 mg
N/A - data is not available
Nutrients Amount
Total Calories 248
Total Fat 4 g
Saturated Fat 1 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Linoleic Acid 1 g
α-Linolenic Acid 0.2 g
Omega 3 - EPA 3 mg
Omega 3 - DHA 3 mg
Cholesterol 51 mg
Carbohydrates 30 g
Dietary Fiber 6 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 23 g
Minerals
Calcium 86 mg
Potassium 1061 mg
Sodium 495 mg
Copper 263 mcg
Iron 2 mg
Magnesium 67 mg
Phosphorus 268 mg
Selenium 22 mcg
Zinc 2 mg
Vitamins
Vitamin A 534 mcg RAE
Vitamin B6 1.1 mg
Vitamin B12 0.6 mcg
Vitamin C 40 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 18 mcg
Folate 50 mcg DFE
Thiamin 0.8 mg
Riboflavin 0.3 mg
Niacin 10 mg
Choline 79 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 3/4 cups
Protein Foods 2 1/2 ounces

Write a review

This recipe was very easy. Everything turned out moist, not too soggy. Very nutritious
03/24/19
this seems like a good one pot recipe
09/04/07
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