Creamy Turkey and Wild Rice Stew with Sage
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound boneless turkey breast, cut into bite-sized pieces
- ¾ cup uncooked wild rice
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 2 celery ribs, sliced
- 4 cups chicken broth
- 1 tablespoon fresh sage, chopped
- ½ cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Place the turkey pieces in a large pot over medium heat and cook until lightly browned on all sides.
- Add the onion, carrots, and celery to the pot and cook for 5 minutes until the vegetables begin to soften.
- Stir in the wild rice and chicken broth, then bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 45 minutes until the rice is tender.
- Stir in the chopped sage, salt, and pepper.
- Remove the pot from the heat and slowly stir in the heavy cream until the stew is smooth.
Notes
For best freezer results, prepare the stew through step 5, cool it completely, and freeze without the cream. Thaw overnight in the fridge, reheat on the stove, and add the cream right before serving to keep the texture smooth. If the stew thickens too much after freezing, add a splash of broth while reheating.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Cuisine: American
Equipment: Large pot, Cutting board, Knife