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.
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- 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.
Doubling instructions: (I highly recommend doubling this recipe, especially if you have a lot of leftovers.)
Cook the onion and celery (in the butter) in a 12 inch deep-sided skillet so the onion can properly brown. 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 flour into the onion and celery, empty into the stock pot and whisk it in. Bring to a boil, cover, and follow the rest of the recipe as written.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3.1 g
- Sodium: 785 mg
- Fat: 12.5 g
- Saturated Fat: 6.5 g
- Carbohydrates: 22.1 g
- Fiber: 3.2 g
- Protein: 26.5 g
- Cholesterol: 77 mg