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Shred HORMEL® SQUARE TABLE™ Sliced Roasted Turkey Breast with Gravy into this Turkey Stew recipe for the perfect comfort meal on a chilly day.

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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


  1. 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.

  2. 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.