It’s hard to know exactly what to do with leftover Turkey after Thanksgiving. I’ve made soups, dumplings, and a few other things in the past. This time though, I thought I would try my hand at making a sort of stew. It was surprisingly cold here on Thanksgiving this year, which is pretty strange. The past few years, we’ve had a super sunny Thanksgiving with a high of something near 80 degrees.
This year, we were in the 50’s, it was over cast, and misty. Normally I would say it was a ‘yucky’ day, but I always enjoy cool weather on the holidays that keeps everyone indoors and cozied up together. You know, encourages us to spend family time together. With it being chilly, I thought a stick-to-the-ribs hearty stew would be the best option for turkey usage!
This stew is the perfect way to use up pretty much all of those Thanksgiving leftover odds and ends. Turkey (of course), mushrooms, onion, carrots and celery (the most of the things that go into my stuffing.) Can I just say too, that since leftover turkey is being used in this stew, it’s surprisingly simple and easy to make. A quick cook on the veggies, some simmering, and you’ve got a bowl full of stew.
A veggie loaded, sop up the good at the bottom of the bowl and lick the spoon clean stew.
Obviously, this stew isn’t like most stews. It doesn’t take all day to make and it’s not using beef of any sort. Like I said, this is a leftover recipe that’s meant to be made with using up Holiday leftovers in a new and clever way.
This stew would be great served over some rice or with a crunchy piece of wheat bread for soaking up all the delicious stew juices.
Feel free to use any leftover white turkey meat. We had a smoked turkey breast this year, but roasted, fried, slow cooked, it doesn’t matter!
TheSkinnyFork.com A quick and easy to make stew that happens to be the perfect way to use up Holiday leftovers in a new and interesting way! Turkey, mushrooms, and veggies make up this hearty leftover stew. Prep Time: 10 Minutes • Cook Time: 40 Minutes
Servings: 6 • Serving Size: About 1 1/2 Cups • Calories: 189 • Fat: 4 g • Saturated Fat: 1 g • Carb: 22 g • Fiber: 3 g • Protein: 17 g • Sugar: 7 g • Sodium: 537 mg
• 5 C. Reduced Sodium Chicken Broth, Divided
• 2 Tbsp. Whole Wheat White Flour
• 3 Carrots, Peeled & Chopped
• 3 Celery Stalks, Chopped
• 1 Sweet Onion, Chopped
• 6 Garlic Cloves, Minced
• 1 Bay Leaf
• 1 1/2 C. Cooked Turkey Breast
• 2 C. Sliced Mushrooms
• 6 Oz. Potatoes, Halved or Cubed
• 6 Oz. Sweet Potato, Cubed
• 1/4 C. Fresh Parsley, Chopped
• Salt & Pepper to Taste
Directions:
In a small bowl, whisk together another 1/2 C. of the chicken broth along with the 2 Tbsp. flour; set aside.
Place the 3 carrots, 3 celery stalks, and 1 onion to the bottom of a large stock or soup pot over a medium high heat. Cook for about 4-5 minutes or until the onions are starting to become tender.
Add in the 6 minced garlic cloves and cook for another 30 seconds or so.
Stir in the flour/broth slurry into the stock pot.
Add the remaining 4 1/2 C. of broth and the bay leaf to the pot and season with salt & pepper to taste.
Bring it all to a boil then reduce heat to low and simmer for about 15 minutes, partially covered.
Add in the 1 1/2 C. cooked turkey, 2 C. mushrooms, 6 Oz. potatoes, 6 Oz sweet potatoes, and cook uncovered until potatoes are tender, about 15-20 minutes.
Once done, stir in the 1/4 C. parsley, discard the bay leaf and serve right away to enjoy!
Step-by-Step Photos:
Nutritional Claims: Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free •Kosher
