Leftover Turkey Stew

Leftover Turkey Stew

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From: Eatingwell.com, September 2019

This hearty and healthy turkey stew recipe is just about the best use of Thanksgiving leftovers we can think of. And we don't just mean the turkey. The stew is packed with leftover roasted vegetables—use whatever vegetables you have on hand, such as Brussels sprouts, parsnips, sweet potatoes and green beans. And leftover gravy is used to add depth of flavor and body. Possibly the best part of this stew recipe? It comes together really quickly—because don't we all need a 20-minute dinner after the craziness of Thanksgiving? Add some leftover bread or rolls and dinner is done. This recipe is equally delicious with leftover cooked chicken or rotisserie chicken, and we've included instructions for making a quick gravy in case you don't have leftovers, so you can serve this Thanksgiving-in-a-pot year-round.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon olive oil
  • 1½ cups chopped yellow onion
  • 4 cups unsalted chicken broth
  • 2 cups leftover gravy (see Tip)
  • 4 cups leftover roasted vegetables, cut into bite-size pieces
  • 3 cups shredded cooked turkey
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper


  • Prep

  • Ready In

  1. Heat oil in a large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add broth and gravy; let the mixture come to a boil, stirring occasionally. Stir in leftover vegetables and turkey; cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in parsley, salt and pepper.
  • Tip: If you don't have any leftover gravy: Cook ¼ cup all-purpose flour and ¼ cup unsalted butter in a saucepan over medium-high heat, stirring constantly, for 1 minute. Gradually whisk in 2 cups unsalted chicken broth. Cook, stirring occasionally, until thickened, about 2 minutes. Stir in 2 teaspoons each chopped fresh sage and chopped fresh thyme and ¼ teaspoon each salt and ground pepper.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 428 calories; 16 g fat(3 g sat); 5 g fiber; 28 g carbohydrates; 38 g protein; 80 mcg folate; 88 mg cholesterol; 10 g sugars; 0 g added sugars; 5,939 IU vitamin A; 19 mg vitamin C; 72 mg calcium; 2 mg iron; 871 mg sodium; 961 mg potassium
  • Nutrition Bonus: Vitamin A (119% daily value), Vitamin C (32% dv), Folate (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 2½ fat, 2 vegetable, 1 starch

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