4 cups (1L) gluten-free poultry or vegetable stock
½ tsp (2.5 mL) salt
2 Tbsp (30 mL) fresh chopped sage, divided
½ tsp (2.5 mL) dried thyme
1 cup (250 mL) peeled and diced potatoes
1 large carrot, peeled and sliced
1 stalk celery, sliced
1 cup (250 mL) 10% half-and-half cream
2 Tbsp (30 mL) cornstarch
Salt and pepper to taste
Heat the oil over medium-high heat in a large sauce pan or Dutch oven. Add the diced turkey, onion, and garlic. Sauté until the turkey is cooked throughout, and the onion and garlic are transparent.
Add the turkey stock, salt, 1 tablespoon (15 mL) fresh sage, thyme, potato, carrot, and celery. Bring the mixture to a boil, reduce heat, and let simmer until the vegetables are fully cooked, about 15 minutes.
Whisk together the half-and-half cream and cornstarch and add to the soup, stirring constantly, until it comes back up to a simmer.
Add the remaining 1 tablespoon (15 mL) fresh sage and season to taste with salt and pepper before serving.
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