This easy low-carb Keto Turkey Stew recipe is a creamy, warming dish that’s ideal in winter but makes a perfect dinner any time of the year. The turkey is succulent and the mushrooms are tender and full of flavor.
This keto stew is also a great way for using up leftover Thanksgiving turkey. Just cook the other ingredients as directed then add the cooked, diced turkey for the last hour of cooking.
Don’t have a slow cooker? Use a large saucepan instead of the slow cooker and simmer for 40 minutes until the turkey is tender.
This recipe makes 10 serves of keto turkey stew. 1 serve is approximately 280g/6.4oz.
Store leftover keto turkey stew in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Ingredients For Keto Turkey Stew
- 2 pounds of Turkey thigh and leg meat, diced
- 2 tablespoons of Olive Oil
- 1 clove of Garlic, crushed
- 1 Leek, halved and sliced
- 4 ounces of Bacon, diced
- 2 tablespoons of Thyme leaves, fresh
- ½ teaspoon of Salt
- ½ teaspoon of White Pepper, ground
- 12 ounces of Button Mushrooms
- 1 teaspoon of Xanthan Gum
- 2 tablespoons of Whole Grain Mustard
- 1 cup of Heavy Cream
- ½ cup of Parsley, roughly chopped
How to Make Keto Turkey Stew
- Place a large non-stick frying pan over high heat and brown the turkey meat in the olive oil, then place into your slow cooker.
- Add the garlic, leek and bacon to the frying pan and saute or 3-5 minutes until the leek has softened.
- Add the sauteed mixture into the slow cooker, along with the thyme, salt, pepper, and mushrooms.
- In a mixing jug, whisk together the xanthan gum, mustard and cream. Add to the slow cooker and stir well.
- Cook on high for 3 hours.
- Stir through the parsley and serve alone or with a side of Creamy Broccoli Mash.
Keto Turkey Stew Recipe - "Creamy & Hearty" - Slow Cooker or Saucepan
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Ingredients
- 2 pounds turkey thigh and leg meat diced
- 2 tablespoons olive oil
- 1 clove garlic crushed
- 1 leek halved and sliced
- 4 ounces bacon diced
- 2 tablespoons thyme leaves fresh
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper ground
- 12 ounces button mushrooms
- 1 teaspoon xanthan gum
- 2 tablespoons whole grain mustard
- 1 cup heavy cream
- 1/2 cup parsley roughly chopped
Instructions
- Place a large non-stick frying pan over high heat and brown the turkey meat in the olive oil, then place into your slow cooker.
- Add the garlic, leek and bacon to the frying pan and saute or 3-5 minutes until the leek has softened.
- Add the sauteed mixture into the slow cooker, along with the thyme, salt, pepper, and mushrooms.
- In a mixing jug, whisk together the xanthan gum, mustard and cream. Add to the slow cooker and stir well.
- Cook on high for 3 hours.
- Stir through the parsley and serve alone or with a side of Creamy Broccoli Mash.
Nutrition
To make a larger batch of this Keto Turkey Stew recipe adjust the servings above.
Today I made the Keto Turkey Stew Recipe. It is delicious! Because of a snow storm, I had to substitute the xanthan gum and leaks with almond flour and red onion. However, it still turned out divine. My family loved it.
I’m so glad you enjoyed it, Lisa!
Thank you for your kind words 🙂