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Roast Turkey Stew
Source: dLife

Turkey soup made with onions, mushrooms, carrots, wine, and rosemary.

Prep Time: 5 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 231.0
Total Carbs 19.3 g
Dietary Fiber 4.1 g
Sugars 8.5 g
Total Fat 3.5 g
Saturated Fat 0.7 g
Unsaturated Fat 1.7 g
Potassium 1729.4 mg
Protein 25.6 g
Sodium 492.1 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 2 Meat , 1/2 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tsp  vegetable oil
2 cup  fresh mushroom slices
1 cup  fresh chopped onion
12 oz  skinless cooked turkey breast
2 cup  frozen baby carrots
1 cup  frozen white pearl onions
0 1/2 cup  fresh chopped celery
0 1/2 cup  Gravy, brown, homestyle, savory, canned
0 1/2 cup  fat free reduced sodium chicken broth
0 1/4 cup  Marsala wine
0 1/2 tsp  salt
0 1/2 tsp  ground thyme
0 1/4 tsp  black pepper
0 1/4 tsp  ground rosemary
0 1/2 cup  frozen green peas
  1. Heat cooking oil, mushrooms, and chopped onions in a large nonstick skillet.
  2. Cooking over medium heat, stir until liquid is evaporated and veggies are golden brown.
  3. Mix together turkey, carrots, baby onions, celery, gravy, broth, wine, salt, thyme, pepper, and rosemary. Bring to a boil.
  4. Reduce heat and let simmer for 15 minutes.
  5. Add peas to mixture and continue to simmer for 10 minutes.

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