Turkey Stew (Protein)

Once the festivities are over and you’ve got a fridge full of leftover turkey, we’ve got you covered. A rich and rustic turkey stew with herbs, veggies and added protein.

¼ cup butter
1 onion, diced
¼ cup all-purpose flour, unbleached
1 tsp. poultry seasoning
½ tsp. dried rosemary
5 cups turkey or chicken broth
16 oz baby potatoes, halved (~ 3 cups)
2 carrots, cut into 1" chunks
2 ribs celery, cut into 1" chunks
1 bay leaf
2-3 cups turkey, cooked, shredded
1 cup milk
½ cup (2 scoops) vanilla whey protein powder (39 g)
⅓ cup frozen green peas or green beans, thawed
sea salt
black pepper, freshly ground

Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.

Add flour, poultry seasoning and rosemary. Cook 1 minute more. Stir in the broth a little at a time whisking until smooth after each addition.

Add potatoes, carrots, celery and bay leaf. Bring to a boil, reduce heat to a simmer and cook covered for 20 minutes or until vegetables are tender.

Stir in the turkey, milk and protein powder, simmer an additional 5 minutes, uncovered.

Stir in the peas, discard the bay leaf and season with salt and pepper to taste. Let rest 2-3 minutes to warm the peas.

Garnish with parsley if desired and serve.

Makes 4 servings.

Cook's Notes:

• The turkey is already cooked so add it at the end just to heat through.
• Cut the veggies larger for a hearty rustic stew or cut them smaller to make things cook a little bit quicker.
• Use any kind of potatoes but baby potatoes or yellow/red potatoes are best because they don’t require peeling. Russet potatoes will need to be peeled.
• If you swap out peas for green beans, the green beans will need longer to cook.
• Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop until heated through.