Leftover Turkey Stew is one of the easiest ways to turn Thanksgiving leftovers into a cozy, flavorful one-pot meal. Instead of reheating dry turkey or juggling a fridge full of containers, this simple stew transforms everything into a warm, hearty bowl that tastes even better than the original holiday spread.
A Quick Look at the Recipe
✅ Recipe Name: Leftover Turkey Stew
🕒 Ready In: ~45 minutes
👪 Serves: 8 servings
🍽 Calories: ~230 per serving
🥣 Main Ingredients: Leftover turkey, potatoes, carrots, celery, green beans, broth, gravy
📖 Dietary Info: Gluten-free (with gluten-free gravy), dairy-optional
👌 Difficulty: Easy-simple prep and one pot
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It's a great go-to for leftover Thanksgiving recipes because it uses turkey, gravy, potatoes, and veggies all in one pot, stretching your leftovers while giving them fresh new life. The broth thickens into a creamy, savory base, and the tender turkey pairs perfectly with the soft potatoes and vegetables.
If you love cold-weather comfort food, you might also enjoy Seafood Chowder, our Instant Pot Cottage Pie, or this easy Spaghetti Squash Casserole, all simple, wholesome meals that fit right in with this Leftover Turkey Stew.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Leftover Turkey Stew:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Leftover Turkey Stew:
- Recipe Notes & Tips:
- How to Store:
- Leftover Turkey Stew FAQs:
- More Turkey Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Leftover Turkey Stew
Why You'll Love This Leftover Turkey Stew:
A cozy way to use leftovers: Turns holiday turkey into a whole new comforting meal.
One pot simplicity: Everything simmers together in one pot for easy prep and cleanup.
Hearty and satisfying: Loaded with tender veggies, potatoes, and shredded turkey in a creamy, herb-infused broth.
Easy to customize: Swap in whatever vegetables you have on hand or use rotisserie chicken if you're out of turkey.
Freezer-friendly: Makes a great make-ahead dinner for busy weeks.
Key Ingredients:
- flour. Forms a roux to thicken the stew. All-purpose flour works best, or use a gluten-free 1:1 blend if needed.
- chicken broth. Adds savory depth and keeps the stew light. Use homemade chicken bone broth to better control the seasoning.
- leftover turkey. Both shredded white and dark meat work well. You can also substitute rotisserie chicken.
- potatoes. Yukon gold or russet potatoes give the stew body and comfort. Cut into ½-inch cubes so they cook evenly.
- heavy cream. Stirred in at the end to add a rich, velvety texture. You can use half-and-half or omit for a lighter broth.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the turkey: Use leftover shredded chicken or rotisserie chicken if you don't have turkey on hand. The flavor and texture work the same.
- Make it dairy-free: Replace the heavy cream with full-fat coconut milk or omit the cream entirely for a lighter broth-based stew.
- Thicken without flour: If you need a gluten-free or grain-free option, skip the flour and mash a few cooked potatoes directly into the broth for natural thickening.
- Try different herbs: Swap thyme for rosemary, sage, or a poultry seasoning blend to match your holiday leftovers.
How to Make Leftover Turkey Stew:
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until softened.
- Step 2: Stir in the garlic, thyme, salt, rosemary, and black pepper. Cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir to coat evenly.
- Step 3: Gradually pour in the chicken broth, stirring well to smooth out the mixture. Bring to a simmer. Add the potatoes and cook uncovered for 10-12 minutes.
- Step 4: Stir in the leftover turkey and green beans. Simmer for another 8-10 minutes. Stir in the heavy cream and cook for 2-3 more minutes.
Recipe Notes & Tips:
- Use pre-cooked turkey: This stew is perfect for Thanksgiving leftovers or any time you have cooked turkey on hand. Just shred or dice before adding.
- Don't skip the roux: Cooking the flour with the veggies before adding broth ensures the stew thickens properly and doesn't taste floury.
- Cut potatoes evenly: Uniform pieces help everything cook at the same rate and prevent some from turning mushy.
- Adjust the thickness: If the stew is too thick, stir in extra broth to loosen. If it's too thin, simmer uncovered for a few extra minutes.
- Cream goes in last: Add the heavy cream at the very end to keep it from curdling and ensure a smooth, rich finish.
- Make it your own: Swap in other vegetables like peas, corn, mushrooms, or spinach based on what you have.
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How to Store:
Refrigerator: Let the stew cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: This stew freezes well. Once cooled, portion into freezer-safe containers or bags and freeze for up to 3 months. Leave room at the top for expansion.
Reheat: Warm on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of broth or water if the stew has thickened too much.
Leftover Turkey Stew FAQs:
Yes. While gravy adds extra richness and thickness, you can make leftover turkey stew without it. Simply replace the gravy with an equal amount of broth and simmer a few extra minutes to reduce the liquid. If you prefer a thicker stew, mash some of the cooked potatoes directly into the pot.
Potatoes, carrots, celery, green beans, and onions are classics, but leftover turkey stew is flexible. You can also add frozen peas, corn, or roasted vegetables from your Thanksgiving table, such as Brussels sprouts or butternut squash.
Yes. Sauté the vegetables and flour on the stovetop first, then transfer everything (except the cream) to a slow cooker. Cook on low for 4-5 hours, stir in the cream during the last 15 minutes.
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Leftover Turkey Stew
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, sliced
- ½ cup celery, sliced
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup flour
- 4 cups chicken broth
- ½ cup leftover gravy
- 3 cups leftover turkey, shredded or diced
- 2 cups potatoes, peeled & cubed
- 1 cup green beans, fresh or frozen
- ¼ cup heavy cream
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until softened.
- Stir in the garlic, thyme, salt, rosemary, and black pepper. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat evenly. Cook, stirring constantly, for 2-3 minutes to form a light roux.
- Gradually pour in the chicken broth and gravy, stirring well to smooth out the mixture. Bring to a simmer.
- Add the potatoes and cook uncovered for 10-12 minutes, until just fork-tender.
- Stir in the leftover turkey and green beans. Simmer for another 8-10 minutes, or until the vegetables are tender and the stew has thickened.
- Stir in the heavy cream and cook for 2-3 more minutes. Taste and adjust seasoning as needed.
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Nutrition
Notes
- Use pre-cooked turkey: This stew is perfect for Thanksgiving leftovers or any time you have cooked turkey on hand. Just shred or dice before adding.
- Don't skip the roux: Cooking the flour with the veggies before adding broth ensures the stew thickens properly and doesn't taste floury.
- Cut potatoes evenly: Uniform pieces help everything cook at the same rate and prevent some from turning mushy.
- Adjust the thickness: If the stew is too thick, stir in extra broth to loosen. If it's too thin, simmer uncovered for a few extra minutes.
- Cream goes in last: Add the heavy cream at the very end to keep it from curdling and ensure a smooth, rich finish.
- Make it your own: Swap in other vegetables like peas, corn, mushrooms, or spinach based on what you have.
Kae says
so good, will make again
Lisa says
This is hands down, the most AMAZING turkey/chicken stews I've ever made or eaten! I followed the recipe exactly and it turned out perfectly. Thank you so much!