The Rachel’s Turkey Stew Recipe I combined 2 recipes to make this wonderful stew. Now it’s a family favorite...even the kids love it
Serves 6 to 8.
Ingredients:
28-oz. can turkey, drained and broth reserved
8-1/2 oz. can corn, drained and liquid reserved
1-1/2 c. frozen sliced carrots, thawed
14-1/2 oz. can chicken broth
1 c. buttermilk
1 T. dill weed
1/4 c. cornstarch
Method:
Mix together turkey, corn and carrots in a slow cooker; set aside.
Whisk together reserved turkey broth, chicken broth, reserved corn liquid, buttermilk and dill weed; pour over turkey mixture.
Cover and cook on low setting for 6 hours. Just before serving, stir in cornstarch and cook until thickened.
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| Rachel’s Turkey Stew Recipe |