Creamy Homemade Turkey Stew
A rich, comforting turkey stew with tender meat, potatoes, corn, and a creamy roux base, packed with protein, fiber, and wholesome vegetables—perfect for everyday meals and meal prep.
Equipment
- 1 large Dutch oven
- 1 Wooden spoon
- 1 Chef’s Knife
- Measuring Cups & Spoons
- Colander
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 chopped
- 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 sea salt
- 5 cups turkey stock or 6 cups for a thinner stew; can substitute chicken stock or bouillon
- 1 pound potatoes cubed (or other root vegetables like carrots or turnips)
- 2 cups fresh or frozen corn
- 1.5 pounds cooked turkey shredded
- Salt and pepper to taste
Optional Homemade Turkey Stock:
- 4 –5 pounds turkey legs or other turkey parts
- 1 large onion quartered
- 2 celery ribs chopped
- 1 carrot chopped
- 1 leek white part, chopped
- 5 cloves garlic chopped
- 1 sprig parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
Instructions
- Make the Roux: Heat the vegetable oil or butter in a large Dutch oven over medium heat. Gradually stir in the flour to form a smooth paste, continuously whisking or stirring for 10–15 minutes until it turns a warm, peanut-butter color. This roux will thicken the stew and add a rich, nutty flavor; cook longer if a deeper, chocolate-brown hue is desired.
- Sauté the Vegetables: Add the chopped bell pepper, onion, and celery to the roux, stirring to coat them evenly.Cook for about 5 minutes until the vegetables soften and release their aroma, creating a flavorful foundation for the stew.
- Bloom the Garlic: Stir in the chopped garlic and cook for 30–60 seconds until fragrant.This step ensures the garlic flavor permeates the roux without burning, giving the stew its aromatic depth.
- Add Seasonings: Sprinkle in the Cajun or Creole seasoning (or the alternative spice blend). Stir for 30 seconds to toast the spices lightly, enhancing their natural flavors and infusing the base of the stew.
- Combine Stock and Vegetables: Pour in the turkey or chicken stock and bring to a gentle simmer. Add the cubed potatoes and corn, stirring to mix them evenly into the liquid, ensuring every piece is coated in the flavorful roux.
- Incorporate Turkey: Gently fold in the shredded turkey meat, partially cover the pot, and let the stew simmer for 1 hour. Stir occasionally to prevent sticking, allowing the flavors to meld, the stock to thicken, and the potatoes to become tender.
- Season and Serve: Taste the stew and adjust salt and pepper as needed. Serve warm in bowls, enjoying a comforting, protein-rich, fiber-packed meal that’s perfect for lunch, dinner, or meal prep.
Notes
- For a richer flavor, allow the roux to darken slightly longer, but watch carefully to avoid burning.
- Leftover turkey works perfectly in this stew, making it an ideal post-holiday meal.
- Substitute vegetables like carrots, parsnips, or turnips for potatoes to vary texture and nutrition.
- Adjust the stock amount depending on whether you prefer a thicker stew or a soupier consistency.
- Frozen corn can be used directly; no need to thaw, just add it to the simmering stew.
- This stew can be made a day ahead—the flavors deepen beautifully overnight.