Parmesan Turkey Stew
If you like pot pies but can’t afford the carbs, you’ll love this Keto stew - featuring a gluten-free roux!
Ingredients
2 cups cooked turkey breast, cubed
1/2 teaspoon xanthan gum
1/3 stick butter
2 1/2 cups chicken stock
1 chicken bouillon cube
1 onion, chopped
1 teaspoon dried thyme
1 teaspoon ground black pepper
2 tablespoons heavy cream
6 ounces frozen carrots and peas
2-3 tablespoons grated Parmesan cheese
Italian parsley leaves
Instructions
In a small saucepan, heat the chicken stock and dissolve the bouillon cube in the stock.
In a large pot or Dutch oven, melt the butter and sauté the onion over medium-low heat for 10 to 15 minutes, until translucent.
Raise heat to medium and add the xanthan gum to develop your roux, stirring constantly, for 2 minutes.
Slowly add the hot chicken stock to the roux. Simmer and stir for 1 more minute, until thick.
Add thyme, pepper, heavy cream, turkey, carrots and peas. Simmer for 5 minutes.
Turn off the heat and add the Parmesan. Add additional chicken stock, as needed.
Parmesan Turkey Stew
Ingredients
Instructions
- In a small saucepan, heat the chicken stock and dissolve the bouillon cube in the stock.
- In a large pot or Dutch oven, melt the butter and sauté the onion over medium-low heat for 10 to 15 minutes, until translucent.
- Raise heat to medium and add the xanthan gum to develop your roux, stirring constantly, for 2 minutes.
- Slowly add the hot chicken stock to the roux. Simmer and stir for 1 more minute, until thick.
- Add thyme, pepper, heavy cream, turkey, carrots and peas. Simmer for 5 minutes.
- Turn off the heat and add the Parmesan. Add additional chicken stock, as needed.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Riced broccoli, cucumber, red onion and red cabbage - visually stunning and PERFECT with creamy Asian dressing!