Print Options

Back to Turkey and Vegetable Stir-Fry >

Include these items:

Select reviews >

Taste of Home Logo

Turkey and Vegetable Stir-Fry

 Turkey and Vegetable Stir-Fry
Try this skillet dish after the holidays when you have a lot of leftover turkey to up. The vegetables add fun color and crunch. I know your family will love it as much as mine does. —Kylene Konosky of Jermyn, Pennsylvania
4 ServingsPrep/Total Time: 20 min.


  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1/2 cup sliced onion
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cups cubed cooked turkey breast
  • 2 cups fresh snow peas
  • 1/2 cup sliced water chestnuts
  • Hot cooked rice, optional


  • In a nonstick skillet, saute the mushrooms, celery and onion in oil
  • until tender. Combine the cornstarch, broth and soy sauce until
  • smooth; stir into vegetable mixture. Bring to a boil; cook and stir
  • for 1-2 minutes or until thickened.
  • Reduce heat to medium-low. Add the turkey, peas and water chestnuts;
  • cook until turkey is heated through and peas are tender. Serve over
  • rice if desired. Yield: 4 servings.
Nutritional Facts: One serving (1 cup turkey mixture, calculated without rice) equals 242 calories, 9 g fat (1 g saturated fat), 61 mg cholesterol, 687 mg sodium,

2 of 2

Turkey and Vegetable Stir-Fry (continued)

Nutritional Facts: 13 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer