Creamy Turkey Stew

Yield: 12 servings

Ingredients

• 2 tbsp butter
• 4 ribs celery, chopped
• 1 chopped yellow onion
• 3 large leaves Napa cabbage
• Spices
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 9-10 cloves garlic
• 1 tbsp salt
• 1/4 tsp black pepper
• 1/2 tsp MSG
• Celery leaves, finely chopped
• 1/3 cup flour
• 6 cups chicken or turkey stock
• 1 1/4 lbs. Yukon gold potatoes, cut into bite-sized pieces
• 1 lb. cooked turkey, cut into bite-sized pieces
• 1 1/4 lb. frozen corn
• 1 bell pepper, diced
• 2 1/2 cups heavy whipping cream
• Cornstarch, if needed

Directions

1. In a stock pot, melt the butter over medium heat.  Add the celery, onion, and cabbage, and sauté until tender.  Add the spices and cook until fragrant.
2. Reduce heat to low.  Add the flour and whisk together until everything is coated.
3. Gradually add the stock, whisking constantly to make sure it's smooth.  Bring to a simmer.
4. Use an immersion blender to puree the vegetables into the broth.
5. Add the potatoes, turkey, and frozen corn.  Cover and simmer until the potatoes are tender, about 30 minutes.
6. Add the bell pepper and cook for another 15 minutes.
7. Add the whipping cream and stir together.  If needed, you can thicken with some cornstarch.
8. Serve hot.

Adapted from Mel's Kitchen Cafe and Taste of Home.