The turkey stew with potatoes is a simple and tasty second course that I often prepare plain like you see because I am allergic to tomatoes, but you can add diced tomatoes to make it stewed or even tomato puree and it will be perfect, I am sure because before discovering my allergy I often made it stewed with tomatoes.
Few and simple ingredients therefore turkey breast, potatoes, carrots, seasonings, a bit of broth and you’re done.
The turkey stew with potatoes is an excellent alternative to the classic plain stew, or the delicious horse meat stew that I love but unfortunately I can no longer afford to eat.
Below I leave you other tasty recipes to try all the versions of a classic like stew and then we go right under the photo to discover how to prepare Turkey Stew with Potatoes!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Turkey Stew with Potatoes
- 1.75 lbs turkey breast
- 5 tbsp flour
- 1.1 lbs potatoes
- 1 onion (small)
- 2 carrots
- 1/4 cup white wine
- to taste vegetable broth
- 2 pinches salt
- 1 pinch black pepper
- 1 sprig rosemary
- 2 leaves bay leaves
- 2 tbsp extra virgin olive oil
Steps for Turkey Stew with Potatoes
Prepare the meat: Clean the turkey breast and cut it into pieces more or less the same size and flour them.
Shake off the excess flour and set aside.
Prepare the sauté: Finely chop the onion and half a carrot and sauté them with the extra virgin olive oil in a heavy-bottomed pot.
Cut the vegetables: Peel and cut into regular pieces the remaining potatoes and carrots and set aside for the moment.
Proceed with cooking: When the onion is well sautéed, add the turkey and brown it on all sides, turning with a wooden spoon.
Deglaze with the white wine and let it evaporate over high heat.
Add the vegetables: Incorporate the herbs, potatoes, and carrots into the pot, cover to the brim with hot broth (or water), and season with salt and pepper to taste.
Cover with the lid, lower the heat, and cook the stew for at least 35/40 minutes.
Stir often: Keep an eye on the cooking, stirring occasionally, and if necessary, add more hot broth.
Once cooked, remove the herbs and serve immediately while hot, accompanied with good bread.
Storage
The stew keeps in the refrigerator well closed in an airtight container for 2 days.
Variations of Turkey Stew with Potatoes
If you prefer to make it stewed, add diced tomatoes just before adding the potatoes.
You can use tomato puree, thus reducing the amount of broth in the recipe.
If you prefer, you can use turkey breast or the leg, which has more fat and will have more flavor.
Other Recipes
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