Transform leftover turkey into a hearty stew with carrots, celery, potatoes, and a savory broth. Comfort food at its best!
You know that feeling when the holidays are over, and your fridge is bursting with leftovers? I was staring at a mountain of turkey one year, trying to figure out what to do with it. Turkey sandwiches? Been there. Turkey salad? Meh. Then my mom reminded me of this stew she used to make after Thanksgiving—a recipe she learned from her mom.
It wasn’t just about using up leftovers; it was about creating something warm and hearty that brought the family together one more time before we all scattered back to our lives. The smell of onions and garlic simmering in broth always takes me back to those chilly afternoons, huddled around the table with my siblings, laughing and arguing over who got the last ladle. This turkey stew isn’t just a meal—it’s a memory.
Why You’ll Love This Turkey Stew Recipe?
- Quick Comfort: Ready in just 25 minutes, it’s perfect for weeknight dinners or when you need something fast but filling.
- Leftover Hero: It turns boring leftover turkey into something spectacular.
- Hearty and Healthy: Packed with veggies, protein, and rich broth, it’s a balanced, satisfying meal.
- One-Pot Wonder: Minimal dishes? Yes, please!
Ingredient Notes:
This stew is simple, but every ingredient adds its own magic. Here’s why they matter:
- Turkey: Leftover turkey is ideal, but don’t hesitate to roast a fresh batch just for this stew. It’s worth it.
- Red Potatoes: These hold their shape beautifully and add a subtle creaminess without turning to mush.
- Carrots and Celery: The dynamic duo of soups and stews, adding sweetness and crunch.
- Chicken or Turkey Broth: The base of all good soups. Homemade is amazing, but boxed works in a pinch.
- Fresh Thyme and Bay Leaf: These herbs elevate the flavor from “basic” to “wow.”
- Flour: This thickens the broth into a rich, velvety consistency. Cornstarch works if you’re gluten-free.
How To Make Turkey Stew?
Making this stew is easier than you think. Here’s how to do it:
- Prep Your Ingredients: First things first—dice your onions, slice the carrots and celery, mince the garlic, and cube those potatoes. Trust me, having everything prepped ahead makes you feel like a pro.
- Build the Base: Heat up some olive oil in a big pot (Dutch ovens work great here). Toss in the onions and garlic, and sauté until golden and fragrant. That smell? Pure comfort.
- Add the Veggies: Stir in the carrots and celery. Let them soften a bit before adding the potatoes, broth, diced tomatoes, thyme, and bay leaf. Bring everything to a gentle boil, then reduce the heat and let it simmer. The potatoes should be fork-tender in about 10 minutes.
- Add the Turkey: Once the veggies are cooked, stir in the turkey. It’s starting to look like a proper stew now, isn’t it?
- Thicken the Broth: Take a cup of the hot broth, whisk it with the flour until smooth, and pour it back into the pot. Let it simmer until the broth thickens into a luscious, velvety soup.
- Season and Garnish: Add salt and pepper to taste. Sprinkle with fresh parsley for a pop of color and a hint of freshness.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to three days. Reheat on the stove or in the microwave until warmed through.
- Freezer: This stew freezes like a dream. Portion it out into freezer-safe containers, and it’ll last up to three months. Thaw overnight in the fridge before reheating.
Variations and Substitutions:
Want to make it your own? Here’s how:
Want To Save This Recipe?
- Different Proteins: No turkey? Use chicken, beef, or even tofu for a vegetarian version.
- More Veggies: Add green beans, sweet potatoes, or even spinach for extra nutrients.
- Herbs and Spices: Swap thyme for rosemary, or add a pinch of paprika for a smoky twist.
- Gluten-Free: Use cornstarch or arrowroot powder instead of flour to thicken the broth.
What to Serve with Turkey Stew?
This stew is a star on its own, but pairing it with the right sides makes it a full feast:
- Crusty Bread: Perfect for soaking up that rich broth.
- Mashed Potatoes: Double the comfort with a side of creamy mashed potatoes.
- Side Salad: A fresh, crunchy salad adds balance to the meal.
Frequently Asked Questions:
Can I make this stew in advance?
Absolutely! In fact, it tastes even better the next day as the flavors have more time to mingle.
Can I use sweet potatoes instead of red potatoes?
Yes! Sweet potatoes add a lovely sweetness that pairs beautifully with the savory broth.
What if I don’t have fresh thyme?
Dried thyme works perfectly—just use half the amount since it’s more concentrated.
This Turkey Stew Recipe is everything you want in a comfort meal: easy, hearty, and packed with flavor. Whether it’s a chilly night or you’re just trying to clear out the fridge, this stew has you covered. Let me know how it turns out—I’d love to hear your twist on it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Turkey Stew Recipe
Ingredients
- Olive Oil: 1 teaspoon
- White Onion: 1/2 diced (can substitute yellow or sweet onion)
- Garlic: 3 cloves minced
- Carrots: 1 cup sliced
- Celery: 1 cup sliced
- Chicken or Turkey Broth: 6 cups
- Diced Tomatoes: 16 ounces drained
- Red Potatoes: 2 cut into 1-inch cubes
- Fresh Thyme: 2 sprigs or substitute with dried thyme
- Bay Leaf: 1
- Cooked Turkey: 4 cups diced
- All-Purpose Flour: 1/4 cup
- Salt: To taste
- Black Pepper: To taste
- Fresh Parsley: Chopped optional for garnish
Instructions
Prepare the Ingredients
- Begin by preparing all the ingredients: dice the onion, mince the garlic, slice the carrots and celery, and cube the red potatoes into 1-inch pieces.
Sauté the Aromatics
- In a Dutch oven or a large pot with a capacity of at least 6 quarts, heat the olive oil over medium heat. Add the diced onion and minced garlic to the hot oil. Sauté until the onion becomes golden brown and releases a fragrant aroma.
Add Vegetables and Broth
- Incorporate the sliced carrots and celery into the pot. Sauté for one minute to slightly soften the vegetables. Add the chicken or turkey broth, drained diced tomatoes, cubed potatoes, fresh thyme sprigs, and bay leaf. Increase the heat to bring the mixture to a boil, then reduce to medium-low heat. Allow the stew to simmer for approximately 10 minutes, or until the potatoes are tender when pierced with a fork.
Introduce the Turkey
- Add the diced cooked turkey to the stew. Stir thoroughly to ensure the turkey is evenly distributed throughout the mixture.
Thicken the Stew
- Remove one cup of broth from the pot and place it into a separate bowl. Gradually add the all-purpose flour to the broth, whisking continuously until the flour is mostly dissolved and forms a smooth slurry. Pour this slurry back into the stew, stirring well to combine.
Simmer and Season
- Increase the heat to medium-high and bring the stew back to a gentle boil. Continue to cook for a few minutes, allowing the stew to thicken to your desired consistency. Season with salt and black pepper according to your taste preferences.
Finalize and Serve
- Once the stew has thickened, remove the pot from the heat. Discard the thyme sprigs and bay leaf. Garnish with chopped fresh parsley if desired. Ladle the hot stew into bowls and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
