Forget turkey tetrazzini, Creamy Leftover Turkey Stew will become your new “go to” recipe for leftover Thanksgiving turkey meat. My family loved this soup so much they ate the entire pot at dinner, so I made a second batch the very next day! (Since I still had turkey left.) Paired with some great dinner rolls, this stew will be hoovered up by all. Say goodbye to dry leftovers sitting in your fridge!
This recipe is super simple and easy to follow. Just saute some celery and onion in butter, sprinkle flour over the top, then add it to a dutch oven or large stock pot. Pour in chicken broth, cream and add potatoes and freshly chopped herbs. Cook covered for about 10 minutes, then add in chopped carrot. Cook for another 5 minutes and remove from heat. Season to taste, stir in your shredded leftover turkey and some fresh parsley and get ready to chow down that Creamy Leftover Turkey Stew.
I strongly recommend you complete step one in a deep 12 inch skillet and not in your dutch oven or stockpot. Even a large dutch oven doesn’t have the space to properly sauté all the ingredients. You don’t want to crowd the vegetables because they will steam instead of brown. Why is this important? Browning = flavor. Don’t forget it! Important cooking lesson right there. Once you’re ready for step two, transfer the contents of your large skillet into the dutch oven or soup pot and add in the herbs and liquids. All the ingredients should fit but it will be close (especially after you stir in the turkey). Continue with the recipe as normal from there.
This hearty, creamy stew is so savory and delicious, you’ll wonder where this recipe for leftover turkey has been all your life! I hope you and your family thoroughly enjoy it. I love to hear from my readers, so let me know how this recipe turns out for you!
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