Turkey Noodle Stew

  This turkey noodle stew is comfort in a bowl and served with homemade gluten free biscuits, makes a hearty dish for dinner. The flavors are similar to that of chicken noodle soup, making it a perfect recipe to make on a rainy day, for sick loved ones, and for children. Thanksgiving turkey leftovers are perfect for this recipe. 

Stew Ingredients

  1. Cooking Spray 
  2. 1 tub of Trader Joe’s Mirepoix (chopped onions, carrots & celery) 
  3. 4 garlic cloves (minced)
  4. 1/4 tsp salt
  5. 1/4 tsp freshly ground black pepper
  6. 6 cups Trader Joe’s Turkey Broth (gluten free & fat free)
  7. 2 cups Barilla Gluten Free Rotini Pasta
  8. 1 bay leaf
  9. 2 cups shredded cooked turkey 


  1. Heat a large sauce pan over medium- high heat. Cover with cooking spray.
  2. Add Mirepoix mix and garlic. Sauté 5 minutes. Add salt & pepper.
  3. Add broth, pasta, and bay leaf; bring to a boil. Reduce heat and simmer 5 minutes. 
  4. Add turkey and cook for 3 minutes. 
  5. Discard bay leaf and serve into individual bowls. 

Gluten Free Biscuits Ingredients

  1. 2 cups Bisquick Gluten Free mix
  2. 1/3 cup Spectrum Organic All Vegetable Shortening 
  3. 2/3 cup Rice Milk 
  4. 3 eggs 


  1. Heat oven to 400•F
  2. In a large bowl, place Bisquick mix
  3. Cut in shortening with a fork until the particles are size of small peas
  4. Stir in rice milk and eggs until soft dough forms
  5. Onto ungreased cookie sheet, drop dough by spoonfuls
  6. Bake 13-16 minutes or until golden brown. Serve warm

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