Leftover Turkey Stew
This Leftover Turkey Stew recipe is a great way to make a hearty meal from leftover turkey meat! Enjoy a complete meal with a great base of flavor, all made on your stove top.
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Leftover recipes are great for so many different reasons. Making a delicious meal with turkey leftovers that would otherwise go bad in the fridge is a great idea to be less wasteful and save some money. Some things just taste better the next day, too, and leftover turkey recipes almost always taste better!
Creamy Leftover Turkey Stew gets its flavor from the turkey stewing with the fresh herbs. Rosemary and thyme are two herbs that are classically used with Thanksgiving turkey. Combining this with green beans, potatoes, and a roux completes this cozy, hearty turkey stew.
This hearty stew is full of tender turkey, and is great comfort food any time that you need a wholesome meal. Whether you need to feed the whole family with leftover Thanksgiving turkey the next day or want a cozy meal on cold winter nights, this creamy turkey stew will hit the spot every time!
Why You’ll Love This Recipe:
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.
Ingredients to Make Leftover Turkey Stew:
- vegetables. This classic combination forms a flavorful base. Dice evenly for even cooking.
- seasonings. This simple blend brings out the earthy, savory notes of the stew. Use dried herbs or substitute with fresh if available (increase fresh amounts by 2–3x).
- 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 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.
- green beans. Use fresh or frozen. Add them toward the end so they stay tender-crisp and bright green.
- 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.
How to Make Leftover Turkey Stew:
- 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, 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.
Recommended Equipment
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.
Serving Suggestions:
- Gluten-Free Sourdough Bread
- Winter Salad with Balsamic Vinaigrette
- Parmesan Roasted Brussels Sprouts
- Avocado Tomato Cucumber Salad
- Green Bean Smashed Potatoes
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.
FAQs:
Yes, shredded or diced cooked chicken works just as well. Rotisserie chicken is a great shortcut.
Absolutely. Just omit the heavy cream or substitute with a dairy-free alternative like coconut cream or plain unsweetened almond milk.
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 thyme
- 1 teaspoon salt
- ½ teaspoon rosemary
- ½ teaspoon black pepper
- ¼ cup flour
- 4 cups chicken broth
- 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, 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.
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.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: ~290
Total Fat: 13g
Saturated Fat: 4g
Carbohydrates: 22g
Fiber: 3g
Sugars: 4g
Protein: 22g
Sodium: ~600mg
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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!