Ingredients

• 3 cups cooked turkey meat, shredded or chopped
• 4 cups low-sodium chicken or turkey broth
• 2 medium Yukon gold potatoes, peeled and cubed
• 3 medium carrots, sliced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, sliced
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 3/4 cup dry white wine
• 1/3 cup heavy cream
• 2 tablespoons cornstarch
• 1/4 cup olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, carrots, celery, and mushrooms. Cook for 6–8 minutes until softened.
3. Stir in garlic, thyme, sage, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in white wine and simmer for 2–3 minutes.
5. Add broth, potatoes, bay leaf, and turkey meat. Bring to a gentle boil.
6. Reduce heat and simmer for 20–25 minutes until potatoes are tender.
7. In a small bowl, whisk cornstarch with a little cold water until smooth. Stir into the stew.
8. Add heavy cream and simmer for another 3–5 minutes until slightly thickened.
9. Remove bay leaf, sprinkle with fresh parsley, and serve warm.

Helpful Tips

• Rotisserie chicken works great if you do not have leftover turkey.
• Add frozen peas or green beans for extra vegetables.
• For a thicker stew, mash a few potatoes directly into the broth.