Kelly JensenThis creamy turkey stew recipe with vegetables is a hearty lunch or dinner, and great to meal prep. This recipe is great for leftover Thanksgiving turkey is a hearty winter meal.
This turkey stew is loaded with fresh vegetables, fantastic spices, and a tasty creamy broth. Like a turkey pot pie stew.
If you’re looking for a delicious high-protein creamy turkey stew recipe that’s easy and hearty- look no further! This is a great stew for lunch or dinner, and is perfect to meal prep, make ahead, or batch cook.
This turkey soup has ALL the vegetables, cooked in a thick and flavorful coconut milk broth. Its a hearty soup that will keep you full from lunch to dinner.
This Turkey Stew Recipe Is:
- Creamy
- High in Protein
- Packed with Veggies
- Flavorful
- Warming
- Versatile
- Dairy Free
Turkey Meal Prep Recipes For the Win
This dairy free turkey stew is the perfect recipe for quick homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy simple homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.
With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy.
What’s In This Dairy Free Turkey Stew Recipe?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
Onions, Garlic, Carrots, Mushrooms
- Turkey Breast – we get our meats from a local farm down the road (perks of the country life). We actually have 3 different turkey farms in my town! If you can support your local farmers, please do!
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
How Do I Make Creamy Turkey Pot Pie Stew?
- In a large soup pot, add the olive oil, garlic, and onions. Sauté for 6 or 7 minutes until veggies begin to soften.
- Add the carrots, celery, mushrooms, cooked turkey breast, vegetable stock, and crushed red pepper. Bring to a boil, the reduce the soup to a simmer for 30-40 minutes, until vegetables are tender.
- Add the peas and parsley, stir to combine. Cook for an additional 10 minutes. Stir in the coconut milk right before serving.
- Taste and adjust seasoning, adding more spice if desired.
More Leftover Turkey Recipes You’ll Love!
Turkey Salad with Yogurt Recipe (Gluten Free Thanksgiving Leftover Recipes)
Turkey Tetrazzini from Thanksgiving Leftovers Recipe (Gluten Free)
Instant Pot Cabbage Soup with Turkey Recipe (Keto, Gluten Free)
Leftover Turkey Tortilla Soup Recipe (Gluten Free, High Protein)
Turkey Bean Soup Recipe (Gluten Free, Dairy Free)
Share This Turkey Stew with Coconut Milk
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Turkey Stew Recipe
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 onion diced
- 4 carrots chopped
- 2 stalks celery
- 2 mushrooms diced
- 3 potatoes diced
- 2 lbs turkey breast diced
- 4 cups No-Salt-Added Vegetable Stock
- 1 teaspoon herbs de Provence
- 1 cup peas frozen
- 1/2 cup fresh parsley
- 1 13.5-ounce can coconut milk unsweetened
- Himalayan Sea Salt and Pepper to Taste
Instructions
- In a large soup pot, add the olive oil, garlic, and onions. Sauté for 6 or 7 minutes until veggies begin to soften.
- Add the carrots, celery, potatoes, mushrooms, cooked turkey breast, vegetable stock, and crushed red pepper. Bring to a boil, the reduce the soup to a simmer for 30-40 minutes, until vegetables are tender.
- Add the peas and parsley, stir to combine. Cook for an additional 10 minutes. Stir in the coconut milk right before serving.
- Taste and adjust seasoning, adding more spice if desired.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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