Leftover Turkey Stew
A wholesome, one-pot stew that turns leftover turkey into a hearty, protein-rich meal with tender vegetables, a savory broth, and fiber-packed goodness. Quick to cook, perfect for meal prep, and satisfying for the whole family.
Equipment
- 1 Cast Iron Dutch Oven or heavy-bottomed soup pot
- 1 Small bowl (for cornstarch slurry)
- 1 Knife (for chopping vegetables)
- 1 cutting board
- 1 whisk or fork
Ingredients
- 6 cloves garlic minced
- 1 medium onion white or yellow, diced
- 3 –4 stalks celery chopped (about 1 cup)
- 4 –5 red or Yukon gold potatoes diced (about 4 cups)
- 4 –5 large carrots sliced (about 3 cups)
- 2 Tbsp. olive oil
- 5 ½ cups low-sodium chicken or turkey broth divided
- 1 cup frozen peas
- 3 cups cooked turkey or chicken shredded
- 2 chicken bouillon cubes gluten-free optional
- ¼ cup cornstarch or arrowroot powder
- 1 tsp. Italian seasoning
- ½ tsp. kosher salt divided
- ½ tsp. black pepper divided
- 2 tsp. white wine vinegar or red wine vinegar/lemon juice
Instructions
- Prepare the Aromatics: Begin by preparing the foundational flavors. Peel and finely mince 6 cloves of garlic and dice 1 medium onion (white or yellow). Set them aside together in a small bowl. These aromatics will infuse the stew with depth and a fragrant base, ensuring every spoonful is rich and savory.
- Chop the Vegetables: Next, prep the vegetables for the stew. Chop 3–4 stalks of celery into small pieces (about 1 cup). Wash and dice 4–5 red or Yukon gold potatoes into 1-inch cubes (yielding about 4 cups), ensuring they are evenly sized for uniform cooking. Peel and slice 4–5 large carrots into similar-sized pieces (about 3 cups). Having all vegetables ready before cooking ensures a smooth workflow.
- Shred the Leftover Turkey: Take 3 cups of cooked turkey (or chicken) and shred or chop it into bite-sized pieces. This allows the meat to heat evenly in the stew and absorb the savory flavors of the broth without drying out.
- Heat the Pot and Sauté Aromatics: Place a cast iron Dutch oven or a heavy-bottomed soup pot on the stove over medium-high heat. Pour in 2 tablespoons of olive oil and let it warm until shimmering. Add the minced garlic, diced onion, and chopped celery to the pot. Sauté for 4–5 minutes, stirring frequently, until the onions become translucent and the garlic releases its fragrant aroma. This step develops the stew’s foundational flavor.
- Cook the Carrots: Add the sliced carrots to the pot, along with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper. Stir to combine and sauté for an additional 5–6 minutes. The goal is to slightly soften the carrots while allowing the seasonings to enhance the natural sweetness of the vegetables.
- Add Broth and Simmer: Pour 5 cups of low-sodium chicken or turkey broth into the pot. Stir everything together to combine, scraping the bottom to incorporate any browned bits. Bring the mixture to a gentle boil, then reduce to a low boil and cover. Let it simmer for 10 minutes, allowing the flavors to meld and the vegetables to start tenderizing.
- Add Potatoes, Meat, and Seasonings: After the initial simmer, add the diced potatoes, 1 cup of frozen peas, 3 cups of shredded turkey, 2 chicken bouillon cubes (gluten-free if preferred), 1 teaspoon of Italian seasoning, and an additional ¼ teaspoon each of salt and black pepper. Stir thoroughly to ensure all ingredients are evenly distributed.
- Simmer Until Vegetables Are Tender: Return the stew to a gentle boil, then reduce to a low boil. Cover the pot and cook for 15 minutes. Check the potatoes and carrots—they should be tender but not mushy. Stir occasionally to prevent sticking and ensure even cooking.
- Prepare Cornstarch Slurry: While the stew simmers, make a slurry to thicken the broth. In a small bowl, combine ½ cup of low-sodium chicken or turkey broth (or water) with ¼ cup of cornstarch or arrowroot powder. Whisk or stir vigorously until smooth, with no lumps. This slurry will give the stew a rich, velvety texture.
- Thicken the Stew: Slowly pour the cornstarch slurry into the simmering stew, a little at a time, while stirring continuously. Allow the stew to cook for a few more minutes until it reaches your desired consistency. The broth should coat the back of a spoon without being too heavy.
- Add Vinegar for Brightness: Finally, stir in 2 teaspoons of white wine vinegar (or substitute with red wine vinegar or a squeeze of lemon juice). This adds a subtle brightness that balances the rich, savory flavors and enhances the overall depth of the stew.
- Taste and Adjust: Taste the stew and adjust seasoning if needed. Add more salt or pepper according to preference. Remember, the flavors should be balanced—savory, slightly sweet from the vegetables, and enriched by the turkey.
- Serve and Garnish: Ladle the stew into bowls and serve warm. For an optional finishing touch, sprinkle fresh minced herbs such as parsley or chives on top. This not only adds color but also a fresh herbal note that elevates the dish. Enjoy as a comforting, high-protein, fiber-rich meal perfect for dinner or meal prep.
Notes
- Leftover turkey is ideal, but leftover chicken works equally well.
- Vegetables can be swapped depending on what’s on hand—parsnips, turnips, or sweet potatoes are tasty alternatives.
- For a gluten-free version, use arrowroot powder instead of cornstarch and gluten-free bouillon cubes.
- Adjust the consistency of the stew by gradually adding more broth if you prefer a soupier texture.
- The white wine vinegar can be replaced with lemon juice or red wine vinegar for subtle flavor variation.
