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Turkey Stew

1 chicken bouillon cube
1 cup hot water
2 cups cooked turkey
1 large turkey bone
2 large carrots, cut into 1/2 inch pieces
4 stalks celery, cut into 1/2 inch pieces
1 small onion, chopped
1 tomatoes, chopped
3 tablespoons flour
12 cup uncooked white rice
12 cup uncooked wild rice
2 teaspoons parsley
2 teaspoons oregano
4 cups water
12 teaspoon salt (more or less, to taste)
12 teaspoon pepper (more or less, to taste)


Dissolve the bouillon in the hot water to make a broth; set aside. Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper. Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through. Remove the turkey bone before serving stew. NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta). TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds. TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!

Source: www.food.com