Creamy Leftover Turkey Stew

• Meat

  • 4 cups Turkey meat

• Produce

  • 3 Carrots
  • 2 Celery stalks
  • 1 Onion, small
  • 1 tbsp Parsley, fresh
  • 3 Russet potatoes
  • 1 tbsp Sage, fresh
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 4 cups Chicken broth

• Baking & Spices

  • 1/4 cup Flour
  • 1/2 tsp Pepper, fresh ground
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 1/2 cups Half and half

Found on goldilockskitchen.com

Description

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion diced
• 2 celery stalks, diced
• 1/4 cup flour
• 3 russet potatoes, peeled and diced
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon minced fresh Thyme
• 4 cups chicken broth
• 1 and 1/2 cups half and half
• 3 carrots, peeled and diced
• 4 cups shredded leftover turkey meat
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste

Directions

• In a large dutch oven, melt butter over medium high heat. Add onion and celery and season with a pinch of salt. Saute for about 2 minutes, then stir in the flour and cook for one minute.
• Pour in the broth, half and half, potatoes, sage, thyme, and pepper. Bring to a boil, then reduce heat to medium and cover. Simmer for about 10 minutes. Add the carrots and simmer for another 5 minutes or until the carrots are tender. Stir in the turkey and remove from heat. Add parsley and season with salt and pepper to taste.