This hearty turkey and vegetable stew is the perfect cozy meal to have on a cold evening.
Weight Watchers Turkey & Veggie Stew Recipe with Whole Grain Biscuits
Recipe Type: Soup
Cuisine: American
Author: WW-Recipes.net
Serves: 12 servings
This hearty turkey and vegetable stew is the perfect cozy meal to have on a cold evening.
- 2 pounds skinless, boneless turkey breast, cut into 1-inch pieces
- 4.5 ounces white whole-wheat flour (about 1 cup), divided
- 4.5 ounces self-rising flour (about 1 cup)
- 9 Tbsp. nonfat buttermilk
- 6 Tbsp. cold unsalted butter, cubed
- 2 Tbsp. plus 2 teaspoons chopped fresh thyme, divided
- 3 Tbsp. olive oil, divided
- cooking spray
- 1 1/4 tsp. salt, divided
- 2 (8-ounce) packages sliced cremini mushrooms
- 3 cups diced peeled Yukon gold potatoes
- 2 cups diced carrots
- 3 cups chopped onion
- 2 Tbsp. minced garlic
- 3 Tbsp. chopped fresh sage
- 2 tsp. black pepper
- 6 cups unsalted chicken stock
- 4 thyme sprigs (optional)
- Preheat the oven to 350 degrees F.
- Weigh or lightly spoon the self-rising flour and 1/2 cup white whole-wheat flour into dry measuring cups, leveling with a knife. Place the flours in a medium bowl.
- Cut in the butter with 2 knives or a pastry blender until the mixture resembles coarse meal.
- Add 2 teaspoons thyme, the buttermilk and 1/4 teaspoon salt; toss with a fork until moist.
- Drop the dough by tablespoonfuls onto a foil-lined baking sheet coated with cooking spray (about 24 total).
- Bake in the oven at 350 degrees F for about 25 minutes or until browned. Let cool.
- Heat a Dutch oven over medium-high heat. Add 1 1/2 tablespoons olive oil to the pan, swirling to coat the pan.
- Add half of the turkey and cook for about 3 minutes. Remove the cooked turkey from the pan. Repeat with the remaining turkey.
- Add the remaining 1 1/2 tablespoons olive oil to the pan. Add the remaining 1/2 tsp. salt, 2 Tsp. thyme, onion, garlic, mushrooms, carrot, sage and black pepper; cook for about 5 minutes.
- In a bowl, combine the remaining 1/2 cup white whole-wheat flour and stock.
- Add the stock mixture to pan; bring to a boil. Add the potatoes and cook for about 5 minutes.
- Stir in the turkey and the remaining 1/2 teaspoon salt; simmer for about 15-20 minutes or until the stew has thickened.
- Top with thyme sprigs, if desired, and serve with biscuits.
Calories: 310 Fat: 10.2 g Saturated fat: 4.3 g Carbohydrates: 29 g Sugar: 5 g Sodium: 511 mg Fiber: 4 g Protein: 24 g Cholesterol: 60 mg
3.5.3251
How many Weight Watchers points in turkey & veggie stew recipe?
WW Smart Points: 9
WW Points Plus: 8
WW Old Points: 6
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Originally posted 2019-04-03 11:15:50.