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5 from 2 votes

Turkey Stew

Prep Time10 mins
Cook Time14 hrs
Total Time14 hrs 10 mins
Course: Soup
Cuisine: American
Servings: 6 Servings
Calories: 122kcal
Author: Stephanie O’Dea

Ingredients

For the broth:

  • Turkey carcass or rib cage bone-sets from 2 turkey breasts
  • 9 cups water
  • 2 tablespoons granulated chicken bouillon read labels carefully for MSG and gluten
  • 2 tablespoons balsamic vinegar
  • 1 large onion finely diced

For stew, add the following:

  • 2 cups peeled and diced sweet potato
  • 1 28-ounce can Italian tomatoes diced or stewed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 1 tablespoon  chili powder
  • 1 15-ounce can corn (with liquid)
  • 4 garlic cloves chopped

Instructions

For the broth:

  • Use a 6-quart slow cooker. Add all ingredients to the slow cooker insert and cook on low overnight, or for about 8 hours. Unplug the slow cooker and remove the stoneware insert. Uncover and let cool. When cool enough to "go fishing," remove all the bones from the broth, leaving the meat inside the crock. (If your slow cooker releases a lot of steam and condensation while cooking, put a layer of foil or parchment paper down over the top then place the lid on so you don't lose your cooking liquid.)

For the stew:

  • Add all of the ingredients to the broth in the slow cooker insert. Cook on low for 6-7 hours, or until the sweet potatoes have reached desired tenderness and flavors have melded.
  • Serve in wide soup bowls. (Homemade gluten-free cornbread makes a delicious accompaniment!)

Nutrition

Calories: 122kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Sodium: 66mg | Potassium: 344mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6475IU | Vitamin C: 6.9mg | Calcium: 40mg | Iron: 0.8mg