Turkey And Tomato Rice Stew Recipes

TOMATO TURKEY SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

CLASSIC TURKEY AND RICE SOUP

Steps:

• Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
• Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
• Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.

TURKEY AND TOMATO- RICE STEW

Steps:

• Spray 3 quart saucepan with cooking spray.
• Cook turkey in saucepan over medium heat about 8 minutes, stirring occasionally, until no longer pink.
• Stir in remaining ingredients.
• Heat to boiling: reduce heat.
• Simmer uncovered 5 minutes, stirring occasionally.

TURKEY STEW

Steps:

• Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.
• Add flour and seasonings and cook 1 minute more.
• Stir in broth a bit 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 18 minutes or until vegetables are tender.
• Stir in the turkey & cream, simmer an additional 5 minutes uncovered.
• Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
• Garnish with parsley if desired and serve.

SLOW-COOKER MOROCCAN TURKEY STEW

Steps:

• Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker.
• Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
• Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.
• Juice the lemon; pulse with the cilantro, parsley, garlic, cumin and 1 teaspoon salt in a food processor. Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

TURKEY CABBAGE STEW

Steps:

• Cook the turkey, onion and garlic in a large saucepan over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; cover and simmer until the vegetables and meat are tender, 12-15 minutes.

TURKEY STEW

Steps:

• Dissolve the bouillon in the hot water to make a broth; set aside.
• Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
• Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
• Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
• Remove the turkey bone before serving stew.
• NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
• TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
• TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!

TURKEY & RICE STEW

Steps:

• Put all ingredients in crock pot, EXCEPT cream of mushroom soup.
• Cover and cook on low for 7-8 hours or high 3 1/2 to 4 hours.
• Add mushroom soup and cook for additional 10 minutes.