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. It’s amazing to me how chicken broth, fresh herbs and cream can give dry, leftover turkey a brand new life.
Browning = flavor. Don’t forget it! Important cooking lesson right there. Taking time to cook the onion and celery in butter until it begins to brown will build in some great flavors for creamy leftover turkey stew. Also adding in the garlic and cooking it with dry heat for 30 seconds before adding the broth will ‘bloom’ its flavor and get rid of raw garlic taste. When adding in the liquids, be sure to scrape all the brown bits stuck to the bottom of the pan up into the broth as well. I dream someday of purchasing a Le Creuset dutch oven but the budget won’t allow for that just yet. So I use my 7 Quart enamel coated Tramontina dutch oven and it does the job nicely for this recipe.
Next, add cream, potatoes and freshly chopped herbs (if possible, but subbing in dried is ok too). Cook covered, for about 10 minutes, then add in thinly sliced carrots. Cook for another 5-8 minutes until the carrots are soft and remove from heat. Season to taste, stir in your shredded leftover turkey and some fresh parsley and get ready to chow down on some Creamy Leftover Turkey Stew goodness!
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 please RATE the recipe in the comments below and let me know how it turns out for you!
Creamy Leftover Turkey Stew
Yield 8-10 Servings
You'll enjoy this creamy leftover turkey stew more than the turkey dinner! Fresh herbs, veggies, potatoes, cream and chicken broth resurrect dry leftover turkey into something truly amazing.
- 2 tablespoons unsalted butter
- 1 small onion diced
- 2 celery stalks, diced
- 1/4 cup flour
- 3 russet potatoes, peeled and diced
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon minced fresh thyme
- 4 cups chicken broth
- 1 and 1/2 cups half and half
- 3 carrots, peeled and diced
- 4 cups shredded leftover turkey meat
- 1 tablespoon chopped fresh parsley
- salt and pepper to taste
In a large dutch oven, melt butter over medium high heat. Add onion and celery and season with a pinch of salt. Saute for about 2 minutes, then stir in the flour and cook for one minute.Pour in the broth, half and half, potatoes, sage, thyme, and pepper. Bring to a boil, then reduce heat to medium and cover. Simmer for about 10 minutes. Add the carrots and simmer for 7 minutes or until the carrots are tender. Stir in the turkey and remove from heat. Add parsley and season with salt and pepper to taste.
I highly recommend doubling this recipe, especially if you have a lot of leftovers.
Doubling instructions: Use a 12 inch deep sided skillet to cook the onion and celery in butter. While that's cooking, fill a large stock pot with the chicken broth, half and half, fresh herbs and potatoes and set over medium high heat. After cooking the flower into the onion and celery, scrape into the stock pot and whisk it in. Bring to a boil, cover, and follow the rest of the recipe as written.
Serving Size 1 cup
Amount Per Serving
% Daily Value
Total Fat 12.5 g
Saturated Fat 6.5 g
Cholesterol 77 mg
Sodium 785 mg
Total Carbohydrates 22.1 g
Dietary Fiber 3.2 g
Sugars 3.1 g
Protein 26.5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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