This cozy and comforting Turkey Stew is exactly what you need after Thanksgiving! Convert your leftover turkey into this simple, ready-under-25-minutes chunky stew combined with carrots, celery, tomatoes and potatoes.
Highly recommend serving this with some crusty bread on the side, or dipping them into the stew and letting it soak up the delicious flavors of the broth…yum!
Put those leftover turkey to good use!
When Thanksgiving comes to a wrap, we always have so much turkey leftovers we could feed a village. (Anyone relate?)
We will eat it for days with mashed potatoes, stuffing and cranberry sauce (or whatever is left), or make a whole lot of sandwiches out of it.
And after Day 3, I am so ready for something different…
But I also not ready to throw that dang turkey away because I spent way too much money on it!
So it’s time to be creative and transform the good old turkey into something else and fool our minds to think it’s a brand new dish.
This Turkey Stew is the perfect way to use up those leftover turkey while enjoying something new, cozy and comforting.
Because chances are it’s cold outside and after eating heavy for Thanksgiving, soup just sounds so good.
If you are not a soup person, here’s another one of my favorite ways to transform leftover turkey – this Turkey Salad with dried cranberries! Perfect in sandwiches, on salads, with crackers, or as a snack by itself.
So here’s what you can expect from this delicious Leftover Turkey Stew:
- Ready under 25 minutes! I mean who wants to spend too much time in the kitchen after Thanksgiving? Right right?
- So flavorful. I always pack on the flavor. Bland soups are just not worth the time!
- Perfect use of leftovers. And I am not just talking turkey here. This is also the perfect way to use up leftover veggies and herbs, or even other meats you have lying around!
- It’s good for you! Yes yes yes healthy and yum! It IS possible!
- Cold weather comfort food. It’s chilly outside and sometimes soups just make everything (body, mind, soul) feel better.
Primarily made with pantry friendly ingredients and leftovers, here’s what you will need to make this stew recipe:
- Leftover cooked turkey – dice or shred it.
- White, yellow or sweet onions
- Garlic cloves
- Carrot – slice or dice, just try to keep them the same size
- Celery – slice into 1-inch pieces
- Potatoes – cube into small 1-inch pieces. Try to keep them the same size
- Thyme – if you have fresh thyme use that, if not, dried thyme is fine
- Bay leaf
- Chicken broth – or turkey broth
- Diced tomatoes – drain liquid from the can
- All-purpose flour
- Salt and black pepper – to open up the flavors! Salt is used not just to add saltiness, but it helps bring out the flavors in the soup. So avoid skipping it!
The Making of Turkey Stew
And now that we’ve got the ingredients, let’s make it!
Quick overview on how to get it ready…it’s truly is so easy. One pot is all you need.
- Chop and prep all the ingredients
- Sear ingredients (primarily onions, garlic and veggies) and then add liquid, herbs and then lastly cooked turkey into a Dutch oven (use one that is 6 qt or larger). You can use a large pot as well.
3. Thicken the broth. Then garnish and serve!
The end product is a chunky Turkey Stew combined with potatoes, carrots, celery and tomatoes. It is hearty, warm and the ultimate healthy comfort food.
I love serving this soup with crusty bread.
Not just on the side, but dunk it in there and let the bread absorb the deliciousness of the soup.
Other ways to serve this:
- With other breads, such as Honey Butter Rolls or Cheesy Garlic Rolls
- More veggies on the side, such as Roasted Lemon Garlic Broccoli, Fall Harvest Salad, Kale and Brussels Sprouts Salad, Caramelized Onions Sautéed Green Beans.
- With a sandwich for lunch!
Variations and Modifications
This is one of those leftover soup type recipe that is highly versatile recipe! It’s a great way to clean out the fridge!
- Other veggies to use: bell peppers, sweet potatoes, broccoli, green beans, corn, peas, etc
- Other herbs to use: rosemary, parsley, poultry seasoning etc
- Feel free to add other protein you have at hand such as ham or chicken.
- Want even more flavor, add a bit of chicken bouillon in there! Can be a game changer!
Tips and Tricks
- When thickening the soup, remove some of the broth into a cup and then add flour to the broth in the cup. Whisk well to remove as much flour clumps as possible (see photograph below), then more the broth back into the pot. If you add flour directly into the stew, it will not dissolve well.
- Do not overcook the turkey! I add turkey last because turkey is already cook and dries easily.
- Salt is used to open up flavors so remember to taste at the end and add salt to make it more flavorful! Salt doesn’t just add saltiness, a little bit of it can change the flavors of the stew.
Frequently Asked Questions
Absolutely! It freeze really well in an airtight container. When ready to eat, bring it to the refrigerator and let it thaw overnight. Then microwave to heat it up!
Yes! Since ground turkey is raw, sear ground turkey after searing garlic and onions. Once it is no longer pink, proceed t add the other veggies, broth, and herbs.
More Soups and Stews!
- Stovetop Beef Stew
- Ravioli Tomato Beef Soup
- Lemon Chicken and Rice Soup
- Creamy Potato Bacon Soup
- Instant Pot Creamy Chicken Noodle Soup
- Simple Tomato Soup
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest! We very much appreciate your help! 🤍
- 1 tsp olive oil
- 1/2 white onion or yellow or sweet onion, diced
- 3 cloves garlic minced
- 1 cup carrots sliced
- 1 cup celery sliced
- 6 cups chicken broth or turkey broth
- 16 oz diced tomatoes drained
- 2 red potatoes 1-inch cubed
- 2 sprig fresh thyme or dried thyme
- 1 bay leaf
- 4 cups turkey cooked, diced
- 1/4 cup all purpose flour
- salt to taste
- black pepper to taste
- parsley optional, garnish
- Prepare/cut all the ingredients.
- Heat Dutch oven or pot (at least 6 qt) under medium heat and add olive oil. Once oil is heated, add onions and garlic. Saute until golden brown and fragrant.
- Add carrot and celery. Saute for one minute. Then add chicken broth, diced tomatoes, potatoes, thyme and bay leaf. Bring to a boil, lower heat to medium low, and cook for 10 minutes or until potatoes are soft.
- Add turkey to stew. Stir to mix well.
- Bring 1 cup of broth from the pot into a cup. Add flour to cup. Use a whisk or a fork to mix flour into the broth until flour is mostly dissolved. Add it back into the stew.
- Bring heat to medium high, stir to mix well and let stew come to a boil again. Let it cook for a few minutes while soup thickens. Add salt and pepper to taste.
- Once soup is thickened, remove form heat.
- Garnish with parsley. Serve and enjoy!