Cozy Turkey Stew with Veggies
A creamy, flavorful turkey stew loaded with tender turkey, potatoes, corn, and a rich, savory roux. High in protein and fiber, this one-pot meal is satisfying, nutritious, and perfect for weeknight dinners or meal prep.
Equipment
- 1 large Dutch oven or heavy-bottomed pot
- Measuring Cups and Spoons
- Chef’s Knife
- Cutting board
- Wooden spoon or spatula
- Bowls for ingredients
Ingredients
- ½ cup vegetable oil or butter
- ½ cup all-purpose flour
- 1 large bell pepper chopped
- 1 large onion chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 2 tablespoons Cajun or Creole seasoning or 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried oregano, ½ tsp black pepper, ½ tsp salt
- 5 cups turkey stock or 6 cups for thinner stew; chicken stock optional
- 1 pound potatoes cubed (or mix with turnip, carrot)
- 2 cups fresh or frozen corn
- 1.5 pounds cooked turkey shredded
- Salt and pepper to taste
Optional Homemade Turkey Stock Ingredients:
- 4 –5 pounds turkey legs or other turkey parts
- 1 large onion quartered
- 2 ribs celery roughly chopped
- 1 carrot roughly chopped
- 1 leek white part only, chopped (or extra onion)
- 5 cloves garlic roughly chopped
- 1 sprig parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
Instructions
- Prepare the Roux Base: Begin by heating ½ cup of vegetable oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat. Once the fat is warm, gradually stir in ½ cup of all-purpose flour to form a smooth paste, known as a roux. Stir continuously with a wooden spoon to avoid lumps. Cook the roux for 10–15 minutes, until it develops a rich, peanut-butter color. For a deeper, more robust flavor, allow it to darken further to a chocolate-brown shade. This step builds the stew’s thick, creamy base.
- Sauté the Aromatics: Add 1 large chopped bell pepper, 1 large chopped onion, and 2 stalks of chopped celery to the roux. Stir thoroughly to coat the vegetables in the roux. Cook for approximately 5 minutes until the vegetables soften and release their natural sweetness. This creates a fragrant, flavorful layer that enhances the stew’s depth.
- Bloom the Garlic: Add 4 minced garlic cloves to the pot and stir immediately. Cook for 30 seconds to 1 minute until the garlic becomes aromatic, ensuring it does not burn. This quick step amplifies the savory undertones and ensures the garlic flavor is evenly distributed throughout the stew.
- Add the Seasonings: Sprinkle in 2 tablespoons of Cajun or Creole seasoning, or the homemade blend (1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried oregano, ½ tsp black pepper, ½ tsp salt). Stir continuously for 30 seconds, allowing the spices to toast slightly and release their flavors, which intensifies the stew’s overall taste.
- Incorporate the Stock: Slowly pour 5 cups of turkey stock into the pot, stirring constantly to combine with the roux and vegetables. This liquid will form the backbone of the stew, turning the thick paste into a smooth, rich sauce. If you prefer a slightly thinner consistency, use 6 cups of stock or add additional chicken stock.
- Add the Main Ingredients: Gently stir in 1 pound of cubed potatoes, 2 cups of corn (fresh or frozen), and 1.5 pounds of shredded cooked turkey. Ensure each piece is coated in the seasoned liquid. The potatoes add heartiness and fiber, corn contributes a touch of sweetness, and the turkey delivers protein and savory depth.
- Simmer the Stew: Reduce the heat to low or medium-low and partially cover the pot with a lid. Allow the stew to simmer gently for 1 hour. Stir occasionally to prevent sticking, and taste the liquid to adjust consistency. This slow simmer allows the flavors to meld and the stew to thicken naturally, resulting in a creamy, comforting dish.
- Season and Taste: After the stew has thickened and all ingredients are tender, season with salt and pepper to taste. Stir thoroughly and let it rest for a few minutes to let the flavors settle. This final step ensures each bite is perfectly balanced, with no overpowering seasoning or bland areas.
- Serve and Enjoy: Ladle the turkey stew into bowls and serve hot. Pair it with crusty bread, a fresh green salad, or a side of rice for a complete, satisfying meal. This stew also works beautifully for meal prep, storing well in airtight containers in the refrigerator for up to 4 days.
Notes
- For a richer flavor, allow the roux to darken slightly beyond peanut-butter color; the deeper the color, the more complex the stew.
- You can easily swap vegetables—carrots, parsnips, or turnips work beautifully alongside potatoes and corn.
- Leftover turkey from a holiday meal is perfect for this stew, making it a great recipe for reducing food waste.
- If you prefer a thinner stew, simply add extra stock or water while simmering.
- Taste and adjust seasonings gradually, especially if using pre-made Cajun or Creole blends, as salt levels can vary.
