Turkey Stew
This hearty stew of turkey, potatoes, and vegetables will warm up a cold winter night. You can replace the cooked turkey with cooked chicken.
- Yield
- 4 servings
- Serving size
- 1/4 of recipe
- Rating
- 3.11 of 5 (36 ratings)
Food groups
- Protein Foods: 2 1/2 ounces
- Vegetables: 1 3/4 cups
Ingredients
- 2 teaspoons vegetable oil (or oil of your choice)
- 1/2 cup onion (chopped)
- 1 clove garlic (finely chopped, or 1/2 teaspoon garlic powder)
- 4 carrots (chopped)
- 2 celery stalks (chopped)
- 2 medium potatoes (chopped)
- 1 can diced tomatoes (14.5 oz)
- 2 cups water
- 2 cups turkey (cooked, chopped or chicken)
- salt and pepper (optional, to taste)
- Italian seasoning (or fresh herbs as desired)
Directions
- Wash hands with soap and water.
- Heat oil in medium saucepan.
- Add onion, garlic, carrots, and celery and stir for 2 minutes.
- 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.
- Season to taste before serving.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 248.35 |
| Total Fat | 4.3 g |
| Saturated Fat | 0.81 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 51.73 mg |
| Carbohydrates | 29.96 g |
| Dietary Fiber | 6.15 g |
| Total Sugars | 7.49 g |
| Added Sugars included | 0 g |
| Protein | 23.52 g |
| Calcium | 90 mg |
| Potassium | 1094 mg |
| Sodium | 286.84 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 68 mg |
| Phosphorus | 271 mg |
| Selenium | 22 mg |
| Zinc | 2 mg |
| Vitamin A | 484 mcg |
| Vitamin B6 | 1 mg |
| Vitamin B12 | 0.6 mcg |
| Vitamin C | 26 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 20 mcg |
| Folate | 59 mcg |
| Thiamin | 0.7 mg |
| Riboflavin | 0.3 mg |
| Niacin | 11 mg |
| Choline | 80 mg |
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Source
Recipe by: Montana State University Extension Service
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/turkey-stew. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.