This thick and hearty Turkey Stew recipe is a delicious way to use up leftover turkey! So comforting and cozy, there’s no better way to transform your leftovers. Of course you can swap out leftover chicken in this stew as well and it’ll be just as delicious.
Why You’ll Love This Turkey Stew Recipe
Not only are we sharing this delicious Turkey Stew with you, but we have lots of helpful tips and details to make this recipe look and taste it’s best!
However, if you’re ready to dive right into making this stew, scroll down to the recipe card or click the “jump to recipe” button above the first photo.
Of course, you can swap out chicken in the recipe, too. We have a Chicken Stew recipe that is similar to this stew, but the recipes are both interchangeable with either chicken or turkey.
- Transform Leftovers: Often after holidays or dinner parties, there is the matter of using up the leftovers. When you’re making a large bird like a turkey, leftovers turkey recipes like this stew are a great way to do it.
- Hearty and Comforting: Packed with turkey meat, potatoes and vegetables for a delicious, filling meal.
- Customizable: You can add any vegetables you like, even swap out pasta or noodles for potatoes.
Ingredients You’ll Need
Please scroll down to the recipe card at the end of the post for a complete list of ingredients and amounts needed.
- Olive Oil: can also use avocado or canola oil
- Yellow Onion: diced
- Carrots: sliced or diced, we like it sliced for a heartier texture.
- Celery: sliced or diced, we like it sliced for a heartier texture.
- Yukon gold potatoes: washed and cubes, skins on or off
- Kosher salt: kosher as opposed to iodized salt for better flavor
- Fresh black pepper to taste
- Fresh thyme: chopped
- Fresh rosemary: chopped
- Flour
- White wine: dry as opposed to sweet, can also substitute chicken broth
- Chicken stock: or chicken broth – or try our homemade chicken stock recipe
- Cooked turkey: diced or shredded
- Heavy cream: can also use half and half
How To Make Turkey Stew
- STEP 1 – Start by cooking down onions, carrots, celery and garlic in a large 5-6 quart soup pot.
- Step 2 – Once the vegetables have softened, add cubed potatoes and stir them all together. Cook the potatoes together with the vegetables for another 5-7 minutes and then add fresh rosemary, thyme, salt and pepper.
- Step 3 – Season with salt, pepper, thyme and rosemary and then sprinkle in the flour. Stir and let cook for one minute. Pour in the wine to deglaze the bottom of the pot, scraping up the bottom of the pot as it reduce.
- STEP 4 – Let the wine reduce for 2 minutes, the pour in the chicken stock and stir. Bring the stew to a boil, then turn down to simmer for 15 minutes, stirring occasionally. Add the turkey to the pot along with the cream and parsley. Stir and let cook for 10 minutes to thicken. Taste for seasonings and serve.
Can Turkey Stew Be Made Ahead Of Time?
This turkey stew only gets better as it sits, so a day or two ahead of time is perfect. Just reheat in the microwave for a comforting dinner or lunch in just minutes.
Do keep in mind how long you’ve had your leftover turkey in the fridge, though. Leftover turkey is good for up to 4 days, so if you’re on day 2 of your turkey then this stew will be good for another 2 days.
We like to have these leftover turkey recipes in the back of our heads, knowing ahead of time what we’re going to make, and then we freeze our turkey right after Thanksgiving so it’s as fresh as can be when we pull it out of the freezer.
Variations
Swap out almost any vegetables that you like, or add to the ones that we have here. Spinach, frozen or fresh, is a great addition. As are frozen peas, chopped broccoli, mushrooms, zucchini, or really any vegetable that you have on hand.
Instead of potatoes you can add pasta or rice to this stew, even cauliflower rice if you’re watching your carbs.
Looking For More Leftover Turkey Recipes?
- Homemade Turkey Soup (with turkey bones!)
- Creamy Turkey Rice Soup
- Thanksgiving Quesadillas
- Chicken and Stuffing Casserole (swap turkey!)
- Chicken Pot Pie Soup (swap turkey!)
Turkey Stew Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeMake this creamy, comforting Turkey Stew with your leftover turkey! A hearty and comforting meal that’s ready in less than 30 minutes!
Ingredients
- 2 tablespoons olive oil
- 1 1/2 cups diced onion
- 1 1/2 cups sliced carrots
- 1 cup sliced celery
- 1 pound Yukon gold potatoes, washed and cubes (skins on or off)
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon fresh, chopped thyme
- 1 tablespoon fresh, chopped rosemary
- 1/4 cup flour
- 3/4 cup dry white wine
- 6 cups chicken stock
- 6 cups cooked, diced turkey
- 3/4 cup heavy cream
- 1/4 cup chopped, fresh parsley
Instructions
- Pour the olive oil into a 6-7 quart dutch oven or soup pot over medium heat. Add the onions, carrots and celery to the pot, stir and cook for 5 minutes.
- Add the potatoes to the pot and stir to combine. Cook for another 5 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute longer.
- Season with salt, pepper, thyme and rosemary and then sprinkle in the flour. Stir and let cook for one minute. Pour in the wine to deglaze the bottom of the pot, scraping up the bottom of the pot as it reduce. Let the wine reduce for 2 minutes, the pour in the chicken stock and stir. Bring the stew to a boil, then turn down to simmer for 15 minutes, stirring occasionally.
- Add the turkey to the pot along with the cream and parsley. Stir and let cook for 10 minutes to thicken. Taste for seasonings and serve.
Recipe Notes
Store: Store leftovers in an air tight container in the refrigerator for up to 3 days.
Freeze: Even though potatoes can sometimes get mushy after freezing, the potatoes in this recipe are cut quite thick so we think it works fine. Freeze the stew in freezer bags or an air tight container for up to 6 months.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
