One-Pot Creamy Turkey & Veggie Stew

Your New Favorite Cozy Hug in a Bowl

Hey there, kitchen adventurer! Clara here, and I’ve got something magical simmering on the stove today. Picture this: it’s drizzly outside, your favorite fuzzy socks are on, and your entire house smells like a warm, herby embrace. That’s exactly what happens when you whip up my One-Pot Creamy Turkey & Veggie Stew. Seriously, if comfort food and nutrition had a love child, this stew would be it. Creamy but not heavy, packed with tender turkey and chunky veggies, and that broth? Oh, it’s the kind you’ll want to sip straight from the spoon (no judgment here!).

What I adore most? It’s a glorious leftover wizard—transform that holiday turkey or grocery-store rotisserie chicken into something that tastes like you slaved for hours. And the one-pot wonder? Minimal cleanup means more time for couch snuggles. Whether you’re resetting after a busy week or craving a nutrient-packed hug, this stew’s got your back. Ready to make your kitchen smell like a cozy dream? Let’s dive in!

That One Snowy Night & the Stew That Saved Us

Okay, story time! Years ago, during a freak snowstorm, my husband Dan and I were stranded with zero groceries—except a sad-looking turkey carcass from Christmas (don’t ask why it was still in the freezer in March!). Power flickering, stomachs growling, I channeled my inner kitchen MacGyver. I threw that turkey, some wilting carrots, and the last two potatoes into a pot with broth and herbs. When that creamy, steamy bowl landed in our hands? Pure magic. We sat by candlelight, slurping stew while snow piled up outside. Dan still claims it’s my best creation ever (bless him). Now, every time I make it, I’m right back in that moment—proof that the coziest memories often start with a humble pot of stew.

One-Pot Creamy Turkey & Veggie Stew

---

• Author: clarawhitmore
• Total Time: 45 mins
• Yield: 6 servings 1x
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

A hearty, creamy one-pot turkey and vegetable stew featuring tender turkey, potatoes, carrots, celery, and aromatic herbs in a comforting broth. Perfect for using up leftover holiday turkey or rotisserie chicken.

---

Ingredients

Scale 1x2x3x

• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 cups diced cooked turkey (or chicken)
• 3 cups chicken or turkey broth
• 2 cups diced potatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt & pepper, to taste
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped (optional)

---

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the onion, carrots, and celery. Cook for 5-6 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the diced turkey, broth, potatoes, thyme, rosemary, salt, and pepper. Bring to a boil.
5. Reduce heat to a simmer, cover, and cook for 15-20 minutes until potatoes are tender.
6. In a small bowl, whisk the flour with the heavy cream until smooth. Stir into the stew.
7. Simmer uncovered for 5-7 minutes until thickened.
8. Taste and adjust seasoning as needed. Garnish with fresh parsley if desired.

Notes

• Leftover cooked chicken can be used instead of turkey.
• For a lighter version, use half-and-half or milk instead of heavy cream.
• Add extra vegetables like peas or corn for more color and flavor.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Soup & Stew
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 320
• Sugar: 4g
• Sodium: 580mg
• Fat: 17g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 85mg

Keywords: turkey stew, creamy stew, leftover turkey recipe, comfort food, winter soup

Gather Your Dream Team Ingredients

Here’s your flavor squad! Pro tip: This stew is wildly flexible—swap based on what’s in your fridge.

• 2 tbsp butter – Our flavor foundation! Vegan? Use olive oil or vegan butter.
• 1 small onion, diced – Sweetness and depth. Red onion works too for a punchier vibe.
• 2 carrots, diced – Color, sweetness, and that gorgeous beta-carotene glow. No carrots? Try sweet potatoes!
• 2 celery stalks, diced – Essential for that savory backbone. No celery? A pinch of celery seed works.
• 2 cloves garlic, minced – Because life’s better with garlic. Use 3 if you’re feeling sassy.
• 3 cups diced cooked turkey (or chicken) – Leftover heroes! Rotisserie chicken? Heck yes. Shredded or chunky—your call.
• 3 cups chicken or turkey broth – Homestead? Gold star. Store-bought? Totally fine—just grab low-sodium.
• 2 cups diced potatoes – Yukon Golds are my fave (creamy texture!), but red potatoes hold shape beautifully.
• 1 tsp dried thyme – Earthy warmth. Fresh? Use 1 tbsp. Rosemary-thyme lovers? Add an extra ¼ tsp rosemary!
• ½ tsp dried rosemary – Piney goodness. Crush it between your fingers to wake up the oils!
• Salt & pepper, to taste – Season as you go! I add ½ tsp salt initially, then adjust later.
• 1 cup milk or half-and-half – Creaminess without heaviness. Dairy-free? Full-fat coconut milk is DIVINE here.
• 2 tbsp flour – Our thickener! Gluten-free? Cornstarch or arrowroot works (see FAQ).

Let’s Build Some Comfort, Step by Step

Grab your favorite heavy-bottomed pot (I use my blue enamel Dutch oven—it’s my kitchen BFF). Let’s get cozy!

Step 1: Melt butter over medium heat. Toss in onion, carrots, and celery. Sauté 5 minutes until they soften and smell sweet—stir occasionally! Chef’s Hack: Don’t rush this! Letting these “sweat” builds insane flavor depth. If things stick, add a splash of broth.

Step 2: Stir in garlic. Cook 1 minute until fragrant—just until it whispers, not shouts! Burnt garlic = bitter stew. Chef’s Tip: Push veggies to one side to toast the garlic lightly in the butter. YUM.

Step 3: Add turkey, broth, potatoes, thyme, rosemary, salt, and pepper. Bring to a lively boil, then reduce heat to low. Simmer uncovered 15 minutes. Chef’s Insight: Uncovered simmer = perfect broth reduction! Potatoes are ready when a fork slides in easily. Stir gently—don’t murder those taters!

Step 4: Whisk flour into milk until smooth—no lumps! Drizzle into stew while stirring constantly. Simmer 5-7 minutes. Critical Tip: Stir non-stop when adding the milk mixture to avoid flour clumps. Watch the magic—it’ll transform from brothy to luxuriously creamy! Too thick? Add broth ¼ cup at a time.

How to Serve It Up Right

Ladle that golden goodness into deep bowls—the kind you can cradle in your hands. Top with a crack of black pepper and a sprinkle of fresh parsley if you’re feeling fancy. The NON-NEGOTIABLE move? Serve with crusty bread for dunking. Sourdough, a baguette torn by hand, or even garlic-rubbed toast points. For extra hygge, light a candle, put on a cheesy movie, and curl up on the couch. This stew tastes best with fuzzy blankets involved!

Shake It Up! 5 Delicious Twists

This stew is your canvas—paint it deliciously!

• “Everything But the Kitchen Sink” Veggie Load: Toss in peas, corn, or chopped kale during the last 5 minutes of simmering.
• Cozy Curry Version: Swap thyme/rosemary for 1 tbsp curry powder + ½ tsp turmeric. Stir in coconut milk instead of dairy. Top with cilantro!
• Mushroom Lover’s Dream: Sauté 8 oz sliced creminis with the onions. Use veggie broth for a hearty vegetarian spin (skip turkey).
• White Wine Elegance: Deglaze the pot with ½ cup dry white wine after sautéing veggies. Let it bubble 2 minutes before adding broth.
• Instant Pot Speed Run: Sauté veggies/garlic in “Saute” mode. Add everything except milk/flour. Pressure cook 5 minutes. Quick release. Stir in slurry, simmer on “Saute” until thickened.

Clara’s Kitchen Confessions & Tips

This stew has serious range! I’ve made it for book clubs (doubled in my biggest pot!), sick friends (with extra garlic), and even my toddler (who picks out carrots but licks the broth—progress!). Once, I accidentally used smoked paprika instead of thyme—surprisingly epic! The recipe evolved from my snowstorm experiment to include the flour-milk slurry trick (thank you, grandma’s cooking wisdom) for that silky texture. Pro tip: This stew tastes even better next day as flavors mingle. Store in the fridge up to 4 days, or freeze for 3 months. Reheat gently—don’t boil hard or the dairy might get fussy!

Your Stew Questions, Answered!

Q: My stew is too thin! Help!
A: No panic! Mix 1 tbsp flour/cornstarch with 2 tbsp cold broth/milk. Whisk into simmering stew. Cook 3 more minutes. Repeat if needed. Remember—it thickens slightly as it cools!

Q: Can I make this dairy-free/gluten-free?
A: Absolutely! Dairy-free: Use full-fat coconut milk instead of milk. Gluten-free: Swap flour for cornstarch or arrowroot. Mix 1.5 tbsp with 3 tbsp cold water, then add.

Q: Why did my potatoes turn mushy?
A> You might have overcooked them or stirred too vigorously! Simmer just until fork-tender (15 mins is usually perfect). Use waxy potatoes like red or Yukon Golds—they hold shape better than russets.

Q: Can I use raw turkey/chicken?
A> Yes! Dice raw turkey/chicken into 1-inch cubes. Brown in butter before Step 1 (remove, then add back in Step 3). Simmer 20-25 minutes (not 15) to cook through.

Nutritional Sunshine (Per Serving)

Calories: ~280 | Protein: 21g | Carbs: 24g | Fat: 11g | Fiber: 3g
Note: Stats are estimates with 2% milk and skinless turkey. Using coconut milk? Fat increases slightly (but it’s the good kind!).