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Turkey Stew

Turkey Stew

Turkey Stew


SERVINGS: 4 servings

PREP TIME: 15 minutes

TOTAL TIME: 40 minutes


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 4 ounces mushrooms, sliced
  • 1 teaspoon thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 2 celery ribs, sliced
  • 2 carrots, peeled and sliced
  • 2 small Yukon Gold potatoes, diced
  • 1 (15-ounce) package HORMEL® SQUARE TABLE™ Sliced Roasted Turkey Breast with Gravy, shredded
  • ¼ cup half-and-half


In medium heavy bottomed pot over medium-high heat, heat oil and butter. Add onion. Cook 3 to 4 minutes or until softened. Add garlic, mushrooms, thyme, salt and pepper. Cook 4 to 5 minutes or until mushrooms begin to brown.

Stir in flour. Cook 1 to 2 minutes. Stir in broth. Add celery, carrots and potatoes. Bring mixture to a boil to thicken. Reduce to simmer. Cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Add shredded turkey and gravy. Cook 5 minutes. Stir in half-and-half.

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