Turkey Stew

This simple one-pot meal is comfort food at its best. Feel free to substitute cooked chicken for the turkey if that’s what you have on hand. Recipe from the American Heart Association’s Low-Salt Cookbook.
Serves 12.

SODIUM CONTENT: 120 mg per serving


2 t. olive or vegetable oil
1 medium onion, chopped (about 3/4 c.)
4 c. low-sodium chicken broth
1 1/4 lbs. cooked turkey breast, cooked w/out salt, skin and all visible fat removed
1/4 c. water
2 T. all-purpose flour
6 medium ribs celery, coarsely chopped (about 3 c.)
6 medium carrots, coarsely chopped (about 4 c.)
1 t. salt-free poultry seasoning (such as Bell’s)
1 bay leaf
1/2 t. garlic powder
1/4 to 1/2 t. freshly ground black pepper, to taste
6 medium potatoes, coarsely chopped (about 5 c.)
1 1/2 c. frozen mixed vegetables (1 small box)


Place a stockpot over medium-high heat. Add the oil. Add onion and saute 2 to 3 minutes, until translucent. Add broth and bring to a boil. Meanwhile, cut turkey into bite-size pieces and set aside.

In a small bowl, whisk together the water and flour. Once broth is boiling, add to pot and cook for 5 minutes, until broth begins to thicken, whisking constantly.

Add turkey, celery, carrots, poultry seasoning, bay leaf and pepper, and stir to combine. Bring to a boil. Reduce heat to medium and cook 15 minutes, until heated through.

Add potatoes and cook, covered, 30 minutes, until vegetables are tender. Stir occasionally.

Stir in frozen mixed vegetables and cook for 5 minutes. Remove bay leaf before serving. Serve immediately.

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