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Turkey Stew

This healthy recipe comes from NDSU Extension Service.


  • 2 tsp. vegetable oil
  • 1/2 c. chopped onion
  • 1 finely chopped garlic clove or 1/2 tsp. garlic powder
  • 4 chopped carrots
  • 2 chopped celery stalks
  • 2 chopped potatoes
  • 1 15-oz. can tomatoes, diced
  • 2 c. water
  • 2 c. chopped, cooked turkey or chicken
  • salt and pepper to taste
  • Italian seasoning or oregano, basil or thyme to taste*


Heat oil in medium saucepan. Add onion, garlic, carrots and celery and stir for two minutes. 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. Season to taste before serving. Refrigerate leftovers.

* You may substitute canned tomatoes with Italian seasoning for plain tomatoes and omit the added spices


Makes four servings.

Per serving: 300 calories, 8 grams (g) fat, 32 g carbohydrate and 4 g dietary fiber.

Filed under: poultry, main dishes, stews, protein
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