🌾 Chuckwagon Homestyle Turkey & Rice Camp Stew

🌾 Chuckwagon Homestyle Turkey & Rice Camp Stew

Serves: 6–8Prep Time: 10 minutes Cook Time: 40 minutes

This is an easy, comforting stew perfect for chilly winter evenings — and a great way to use leftover turkey or chicken. It’s simple, filling, and has that old-fashioned “cooked on the range” flavor!

🦃 Ingredients

• 2 cups cooked shredded turkey (or chicken)

• 1 tbsp butter or bacon grease

• 1 small onion, chopped

• 2 carrots, sliced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 cup long-grain rice, uncooked

• 6 cups chicken or turkey broth

• 1 cup frozen peas

• 1 tsp thyme

• 1 tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• Optional: squeeze of lemon for brightness

🍳 Instructions

1. Sauté the Veggies

In a Dutch oven, heat butter. Add onion, carrots, celery, and garlic. Cook until softened and fragrant.

2. Add Rice & Broth

Stir in the uncooked rice. Pour in broth and mix well.

3. Add Turkey & Seasonings

Add shredded turkey, thyme, garlic powder, paprika, salt, and pepper. Bring to a gentle boil.

4. Simmer

Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally, until rice is tender.

5. Finish the Stew

Add peas in the last 5 minutes. Taste and adjust seasoning.

6. Serve

Enjoy with biscuits, cornbread, or skillet bread for a true chuckwagon experience.

🤠 Chuckwagon Tip

Add a dash of hot sauce or black pepper for that “trail boss heat,” or stir in a splash of cream at the end for a richer stew.