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My turkey stew recipe transforms your Thanksgiving leftovers into a delectable dinner overflowing with tender, well-seasoned meat and veggies, y'all!! The perfect finish to your holiday feast offerings, this hearty, comforting meal receives rave reviews from everyone around the table. Yep and yay...
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Turkey Stew is Deep, Rich, Succulence Satisfaction
Turkey stew pairs leftover cooked breasts or tenderloins with root vegetables in a thick, brown, roux-based gravy, usually served over rice. It's a comfort food dish generally served a day or two after Thanksgiving or Christmas to use up the extra meat from the holiday meal.
My version of this rustic turkey stew starts with my very own Trinity Roux™, which lends the stew its beautiful hue and creates its deep, rich base flavor profile.
Next, I add turkey broth or chicken broth, carrots, dried Cajun seasonings, and potatoes to the mixture. Then, I let it cook until the gravy reaches the ideal, velvety consistency, the vegetables are super tender, and the turkey meat has absorbed all of the super flavorful South Louisiana spices.
The result is a homey, unforgettably delicious turkey and vegetable stew that makes for a memorable family meal. Indeed.
Top Recipe Tips
- Chop the veggies for the Trinity Roux™ the night before you plan to make the turkey stew, and store it in slider storage bags in the fridge until ready to use. Then, chop the cooked turkey meat, bag, and refrigerate, as well. These two steps will save you lots of time when you are ready to make the turkey stew.
- When making the stew, stay near the stove. Stirring the roux and stew often ensures that everything cooks evenly and does not stick to the bottom of the pot.
- Cut the carrots and the potatoes right before you use them. If you don't, they may start to turn brown and look unattractive in the finished turkey stew. Alternatively, chop and store them in separate bowls, covered with cool water. Then, drain them right before use.
What to Serve with Turkey Stew
Turkey stew is traditionally served with rice. If you're following a more modern diet, you can also serve it with cauliflower rice.
Or, you can also eat it like I often do, just as it is, without the rice. This straight-out-of-the-pot serving is a filling meal that lacks nothing in terms of taste and texture.
Storage, Reheating & Freezing
Store leftover turkey stew in an airtight container in the fridge for 2 to 3 days. If it dries out, add a bit of turkey broth or chicken broth to each serving before reheating on the stove or in the microwave.
This turkey stew freezes well when vacuum-sealed. If you freeze it in slider plastic bags, you may notice some changes in the taste and texture of the gravy, turkey, carrots, and potatoes.
Variations
Leftover cooked turkey breast or tenderloin is easy to use in this stew because all you have to do is chop them before use. You can also use pulled turkey leg, thigh, or wing meat without any other alteration to the recipe.
I love carrots and potatoes in my turkey stew. However, you can also use other vegetables, including:
- corn
- peas
- broccoli
- cauliflower
- green beans
- parsnips
Ingredients & Substitutions
- One and a half pounds of cooked turkey tenderloin or breast is perfect for this turkey stew recipe. You can use as little as one pound or up to two pounds, if desired. But if you use more turkey, you'll also need to add ½ to 1 cup of additional broth.
- Fresh carrots and potatoes are ideal. You can also use frozen or canned carrots and potatoes in a pinch. But expect the veggies' texture to be a bit mushier than that of their fresh counterparts.
- The Trinity Roux™ is essential for the base of this turkey stew. You'll need to gather a few ingredients, including olive oil and butter, and chop the onion, bell pepper, and celery before you begin the recipe. It's super easy, and once you get the hang of it, you'll be able to make numerous other delicious dishes with it.
How to Make Turkey Stew
Begin making the Trinity Roux™ by adding the chopped onion, bell pepper, celery, butter, and oil to the bottom of a deep cast iron skillet or Dutch oven.
When ready, it will look like the photo below.
Now add the broth and the sliced carrots, and cook until the carrots begin to soften.
Finally, add the cooked turkey, spices, and potatoes to the mixture, and cook until done.
And that's it, y'all!!
This turkey stew is Sunday dinner yum-deliciousness!! Each perfectly seasoned bite melts in your mouth with super tender turkey meat and veggies.
And the roux-based gravy, y'all!! It's so rich and warming, enveloping each spoonful with just the right amount of body, flavor, and straight-up comfort food fabulousness. For sure!!
Share with those who clap for your accomplishments and stand proudly by your side when your light shines bright. Much food love, and see y'all on the yum side...
More Trinity Roux™ Recipes
Turkey Stew
Ingredients
For the Roux
For the Turkey Stew
- 2 cups turkey broth or chicken broth
- ½ pound carrots, peeled and chopped
- 1 pound potatoes, peeled and chopped
- 1 pound cooked turkey breast or tenderloin, chopped into bite-sized pieces can also use pulled turkey thighs, wings, or legs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried parsley flakes
- 1 teaspoon paprika
- salt, black pepper, and cayenne pepper to taste I used about ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon cayenne
- cooked rice for serving
Instructions
- Prepare the Trinity Roux™ with turkey broth or chicken broth.
- When the roux is ready, reduce the heat to medium.
- Whisk the broth into the mixture, then add the carrots.
- Cook for about 10 minutes, stirring often, until the carrots begin to soften.
- Stir the potatoes, turkey, and dried spices into the pot.
- Cook for an additional 15 to 20 minutes, or until the potatoes and carrots are tender.
- Taste and adjust seasonings before removing from the heat.
- Serve with rice.
Video
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.
See our full nutrition disclaimer here.
