If you’re wondering what to do with leftover holiday turkey, use it in this one-pot dish for the perfect post-holiday meal.

　　

Ingredients

Serves 8; 1 1/2 cups per serving

　　2 teaspoons canola or corn oil

　　1 medium onion, chopped

　　4 cups Chicken Broth (page 50) or commercial fat-free, low-sodium chicken broth

　　1/4 cup water

　　2 tablespoons all-purpose flour

　　1 1/4 pounds cooked turkey breast, cooked without salt, skin and all visible fat discarded, cut into bite-size pieces

　　6 medium ribs of celery, coarsely chopped

　　6 medium carrots, coarsely chopped

　　1 teaspoon poultry seasoning

　　1 medium dried bay leaf

　　1/2 teaspoon garlic powder

　　1/4 to 1/2 teaspoon pepper

　　6 medium potatoes, coarsely chopped

　　1 1/2 cups frozen green peas

　　

Step 1

In a stockpot, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 3 minutes, or until soft, stirring frequently.

　　

Step 2

Pour in the broth. Bring to a boil, stirring occasionally.

　　

Step 3

In a small bowl, whisk together the water and flour. Whisk into the broth mixture. Cook for 5 minutes, or until the broth just begins to thicken, whisking constantly.

　　

Step 4

Stir in the turkey, celery, carrots, poultry seasoning, bay leaf, garlic powder, and pepper. Bring to a boil. Reduce the heat and simmer for 15 minutes, or until heated through.

　　

Step 5

Stir in the potatoes. Cook, covered, for 30 minutes, or until the celery, carrots, and potatoes are tender, stirring occasionally.

　　

Step 6

Stir in the peas. Cook for 5 minutes. Discard the bay leaf before serving the stew.

　　

Nutrition Information

Step 7

(Per serving)

　　

Step 8

Calories: 301

　　

Step 9

Total fat: 2.5g

　　

Step 10

Saturated: 0.5g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 0.5g

　　

Step 13

Monounsaturated: 1.0g

　　

Step 14

Cholesterol: 61mg

　　

Step 15

Sodium: 150mg

　　

Step 16

Carbohydrates: 42g

　　

Step 17

Fiber: 6g

　　

Step 18

Sugars: 7g

　　

Step 19

Protein: 28g

　　

Step 20

Calcium: 77mg

　　

Step 21

Potassium: 1,232mg

　　

Dietary Exchanges

Step 22

2 1/2 starch

　　

Step 23

1 vegetable

　　

Step 24

3 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition