Turkey Skillet Stew Recipes

LEFTOVER TURKEY STEW

Steps:

• Heat oil in a large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add broth and gravy; let the mixture come to a boil, stirring occasionally. Stir in leftover vegetables and turkey; cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in parsley, salt and pepper.

CHEESY TURKEY SKILLET

Steps:

• In 12-inch nonstick skillet, add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in milk, uncooked pasta (from Hamburger Helper™ box) and pepper flakes. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 6 minutes, stirring occasionally. Stir in turkey and spinach; cover and simmer 5 to 6 minutes or until pasta is tender. Remove from heat.
• Stir in sour cream; top with cheese. Cover and let stand about 5 minutes or until cheese is melted.

EASY GROUND TURKEY STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey with salt and pepper to taste in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Place turkey in the bottom of a slow cooker. Add onion, followed by potatoes and carrots.
• Mix tomato soup with Worcestershire, seasoned salt, and 1 teaspoon pepper; stir into the slow cooker until everything is coated.
• Cover and cook until vegetables are tender, on Low, 6 to 8 hours, or High, 3 to 4 hours.

TURKEY BISCUIT STEW

Steps:

• In a 10-in. ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. , Bake at 375° until biscuits are golden brown, 20-25 minutes.

CREAMY TURKEY STEW

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.

TAVERN TURKEY STEW WITH FRIED OYSTERS

Steps:

• In a large mixing bowl, combine the turkey cubes, shallots, garlic, basil, parsley, thyme, and 2 tablespoons of the oil. Cover with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 6 hours or overnight.
• Pour 1/4 cup of the oil into a large saucepan. Heat the oil over high heat to 350 degrees. Add the leek and cook for 1 minute, until golden brown, being careful no to let the hot oil splatter. Using a slotted spoon, remove the leek from the oil and place on a paper towel to absorb any excess oil. Reserve.
• Remove the turkey cubes from the marinade, discarding the marinade. Pat the turkey dry with paper towels and place in a medium mixing bowl.
• Sprinkle the flour over the turkey cubes and toss to coat thoroughly.
• In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat for 5 minutes, until brown. Add the onions, celery, and carrots, and saute for 5 to 8 minutes, until the vegetables are crisp tender.
• Add the sherry to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Reduce the heat to medium and cook, until the liquid is reduced by 1/2, about 30 minutes. Add the chicken stock and bring to a boil over high heat. Add the bay leaf. Reduce the heat and simmer, until liquid is reduced by 1/2. Add the demi-glace and bring to a boil over high heat. Remove from the heat.
• In another large skillet, saute the red cabbage, zucchini, and yellow squash in the butter and remaining oil over medium heat for 5 minutes, until the vegetables are soft. Add the tomato and saute for 2 minutes more, until the tomato is soft. Gently stir the vegetable mixture into the turkey mixture. Serve the stew over Herbed Spaetzle or egg noodles. Garnish with Cornmeal Fried Oysters and the reserved fried leeks.
• Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.
• Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time.
• Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges.
• Yield:4 to 6 servings
• In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined.
• Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic.
• In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 2 minutes, until spaetzle float, stir occasionally.
• Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately.
• Yield: 4 servings

QUICK 'N EASY GROUND TURKEY STEW

Steps:

• In a large skillet over medium heat, cook turkey until crumbley & it loses it's pink color.
• Add onion, potato, mixed vegetables, and salt & pepper. Stir to combine.
• Add water, cover & simmer for 6-8 minutes.
• Remove cover & stir in gravy mix.
• Simmer stew until gravy begins to thicken & vegetables are tender, stirring as needed.

TURKEY SKILLET STEW

Steps:

• Cook turkey in 1/2 cup dressing in large skillet on medium-high heat 5 min. or until done, stirring frequently.
• Meanwhile. microwave vegetables in microwaveable bowl on HIGH 4 min. Chop any large vegetables into 1-inch pieces.
• Add vegetables, broth and remaining dressing to skillet. Bring to boil; cover. Simmer on medium-low heat 10 min., stirring occasionally.

TURKEY STEW

Steps:

• In a 2 1/2-quart souffle dish with a tight-fitting lid, stir together pearl onions, peas, cranberries, celery, turkey or chicken broth, sage and thyme. Cook, covered, at 100 percent power in a high-power oven for 3 minutes.
• Remove from oven and uncover. Stir in turkey pieces. Re-cover and cook for 4 minutes longer, stirring once after first 2 minutes.
• Remove from oven and uncover. Place cornstarch and pepper in a small bowl. Stir in about 1/2 cup of the cooking liquid until no lumps remain. Stir mixture into the stew. Re-cover and cook for 3 minutes.
• Remove from oven and uncover. Stir in salt to taste.