Singapore Turkey Stew Recipes

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HEARTY TURKEY STEW WITH VEGETABLES



Hearty Turkey Stew with Vegetables image

Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.

Provided by PIPPYMOE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced

Steps:

  • Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
  • Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g

CREAMY TURKEY STEW



Creamy Turkey Stew image

This is a variation on a recipe from Ontario Turkey. We like our version much better. The difference is poultry seasoning, no wine, and starting with cooked leftover turkey. We usually make a double batch and it never lasts very long.

Provided by j sr

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 6

Number Of Ingredients 16

3 tablespoons vegetable oil
2 tablespoons butter
4 potatoes, chopped
1 large sweet onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
4 cups cubed cooked turkey
2 tablespoons all-purpose flour
4 cups chicken stock
2 cups chopped fresh mushrooms
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon ground black pepper
½ cup 18% cream

Steps:

  • Heat oil and butter in a large Dutch oven over medium high heat; cook and stir potatoes, onion, carrots, celery, garlic, and rosemary until onion is translucent, about 10 minutes.
  • Dust turkey with flour; stir into vegetable mixture. Stir chicken stock, mushrooms, poultry seasoning, salt, and pepper into turkey mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 20 minutes. Remove from heat; whisk cream into soup.

Nutrition Facts : Calories 409.2 calories, Carbohydrate 34 g, Cholesterol 81.6 mg, Fat 16.1 g, Fiber 4.9 g, Protein 32.4 g, SaturatedFat 5.3 g, Sodium 975.7 mg, Sugar 4.3 g

SINGAPORE TURKEY STEW



SINGAPORE TURKEY STEW image

Categories     Soup/Stew     turkey     Kid-Friendly     Winter     Healthy

Number Of Ingredients 17

1 pound ground lean turkey
1/2 teaspoon Chinese five spice
1/2 teaspoon hot chili flakes
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13 1/2 oz.) coconut milk
1 can (14 1/2 oz.) fat-skimmed chicken broth
1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
1/4 cup drained canned sliced water chestnuts
1/4 cup thinly sliced green onions $
1 tablespoon lime juice $
3 tablespoons

Steps:

  • 1. In a large bowl, mix ground turkey, five spice, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly. 2. Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently, until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate. 3. Add garlic and ginger to pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, about 5 minutes. 4. Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes. Sprinkle with cilantro and serve from pan.

SINGAPORE TURKEY STEW



SINGAPORE TURKEY STEW image

Yield 4 Servings

Number Of Ingredients 17

1 pound ground lean turkey
1/2 teaspoon Chinese five spice (see notes)
1/2 teaspoon hot chili flakes
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13 1/2 oz.) coconut milk
1 can (14 1/2 oz.) fat-skimmed chicken broth
1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
1/4 cup drained canned sliced water chestnuts
1/4 cup thinly sliced green onions
1 tablespoon lime juice
3 tablespoons chopped fresh cilantro leaves

Steps:

  • 1. In a large bowl, mix ground turkey, five spice, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly. 2. Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently, until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate. 3. Add garlic and ginger to pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, about 5 minutes. 4. Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes. Sprinkle with cilantro and serve from pan.

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Top Asked Questions

How long do you cook a Turkey for stew?
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.
How do you cook a Turkey in a soup?
Directions. Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover,...
How do you cook a frozen turkey breast in a stew?
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.
What can you do with leftover Turkey stew?
And we don't just mean the turkey. The stew is packed with leftover roasted vegetables--use whatever vegetables you have on hand, such as Brussels sprouts, parsnips, sweet potatoes and green beans. And leftover gravy is used to add depth of flavor and body. Possibly the best part of this stew recipe?

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