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Turkey Vegetable Stew

Turkey Vegetable Stew

Stew is more than just a thick soup — it’s special. Especially this one. Aromatic, savory and packed to the brim with veggies, this hearty stew makes a great weeknight dinner at under 300 calories per serving.

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servings Makes 8 servings 8
preparation time PREP Under 15 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
  • ½ cup all-purpose flour
  • 1 tablespoon vegetable oil
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped carrots
  • 1 cup chopped onion
  • ½ cup chopped celery
  • 4 minced garlic cloves, divided
  • 1 cup dry white wine
  • ¼ cup tomato paste
  • 1 tablespoon chopped fresh rosemary
  • ¼ cup chopped fresh Italian parsley
  • 1 teaspoon finely grated lemon zest

Directions

  1. Cube turkey tenderloin and toss in flour. In large saucepan, heat oil over medium-high heat. Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
  2. Add mushrooms, carrots, onion, celery and 2 garlic cloves. Cook 5 minutes or until vegetables are softened, stirring occasionally. Add wine, tomato paste and rosemary. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 minutes or until vegetables are tender, stirring occasionally. Simmer, uncovered, 5 minutes or until thickened.
  3. In small bowl combine parsley, remaining 2 garlic cloves and lemon zest. Sprinkle over turkey stew.

RECIPE NUTRITION INFORMATION

Per Serving

Calories170

Protein17g

Carbohydrates14g

Fiber2g

Sugars3g

Fat2.5g

Cholesterol40mg

Sodium320mg

Saturated Fat0.5g

MADE WITH

Extra Lean Boneless Turkey Breast Tenderloins

Extra Lean Boneless Turkey Breast Tenderloins

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Vegetable Stew