Turkey Stew


  • 1 stalk of celery, chopped
  • 1 butternut squash, diced
  • 2 onions, diced
  • 8 carrots, chopped
  • 1/4 cup dried parsley
  • 1 head of garlic, minced
  • 6 cubs turkey, chopped
  • 8 cups bone broth + 4 cups water (or 12 cups of store bought broth)
  • 2 tablespoons cornstarch + 4 tablespoons water
  • Salt & Pepper to taste


Before you start, this is an easy recipe to make in smaller quantities. This is just the usual quantity that I make. I then freeze about one third of it. However, if you are making this full recipe you will need a pot that is seven quarts or larger.

First, wash and chop all of the vegetables; celery, butternut squash, onions, carrots, and garlic. Add all of those to the pot.

Next, chop 6 cups of turkey meat and add that to the pot.

Then, add the 8 cups of bone broth and 4 cups of water (or 12 cups of store bought broth).

Put the pot on the stove and cook over medium heat until the carrots start getting soft.

Add salt and pepper, to taste.

In a separate bowl mix 2 tablespoons of cornstarch and 4 tablespoons of water. Once mixed add this mixture to the pot.

Cook on medium heat for about 5 minutes.

Serves about 14-16.

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