main course | soups salads | turkey

Creamy Turkey Stew in a Bread Bowl

Prep Time: 10 minutes Cooking Time: 25 minutes 4 servings

Products Included In Recipe


1.5 lb | 650 g Granny's Boneless, Skinless Turkey Breast
2 tbsp |30 ml olive oil
2 tbsp | 30 ml butter
1 cup | 250 ml onions, diced
1/2 cup | 125 ml celery, sliced
1 cup | 250 ml carrot, sliced
1/2 cup | 125 ml parsnip, sliced
2 tsp | 10 ml garlic, minced
1 tbsp | 15 ml fresh rosemary, chopped
1 cup | 250 ml fresh mushrooms, sliced
1/4 cup | 65 ml all-purpose flour
1 cup | 250 ml white wine
2 cup | 500 ml homemade or low sodium turkey or chicken stock
1/2 cups | 125 ml 18% cream
to taste salt and ground pepper
4 large Kaiser buns


In a large heavy bottom pot, heat oil over medium-high heat.
Cube the turkey. Add cubed turkey in batches and sauté until lightly browned.
Remove turkey, set aside.
Melt butter in the pot. Add onions, celery, carrots, parsnip, garlic and mushrooms. Sauté for 5 minutes.
Add flour and continue to stir for 2 more minutes.
Add wine and deglaze the pot by scraping the bottom, while simmering the wine.
Add turkey stock, cream and rosemary.
Simmer, stirring often for about 10 minutes. Return turkey to the pot and continue to simmer for an additional 10 minutes until the vegetables are tender.
Slice the top third of each Kaiser bun off. Hollow out the bun, leaving a ¼ inch bread crust to form a “bowl”
Fill each bun with stew, place lid on top and serve.

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