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Turkey Stew

Turkey Stew in a bowl
Makes: 4 servings

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 (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

  1. Wash hands with soap and water.
  2. Heat oil in medium saucepan. Add onion, garlic, carrots, and celery and stir for 2 minutes.
  3. 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.
  4. Season to taste before serving.

Notes

Source:

Montana State University Extension Service

Nutrition Information

Serving Size: 1/4 of recipe
Nutrients Amount
Total Calories 248
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 52 mg
Sodium 287 mg
Carbohydrates 30 g
Dietary Fiber 6 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 24 g
Vitamin D 0 mcg
Calcium 90 mg
Iron 2 mg
Potassium 1094 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

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 0.1 g
Omega 3 - EPA 0 g
Omega 3 - DHA 0 g
Cholesterol 52 mg
Carbohydrates 30 g
Dietary Fiber 6 g
Total Sugars 7 g
Added Sugars included 0 g
Protein 24 g
Minerals
Calcium 90 mg
Potassium 1094 mg
Sodium 287 mg
Copper 0 mg
Iron 2 mg
Magnesium 68 mg
Phosphorus 271 mg
Selenium 22 mg
Zinc 2 mg
Vitamins
Vitamin A 484 mcg
Vitamin B6 1.0 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

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

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

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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