Leftover Turkey Stew


This hearty turkey stew recipe is just about the best use of Thanksgiving leftovers we can think of. And we don't just mean the turkey--leftover gravy is used to add depth of flavor and body.

Prep Time:
20 mins
Total Time:
20 mins
4 servings

What Types of Vegetables Can I Use?

The stew is packed with Thanksgiving leftover roasted vegetables. If you don't have any leftover roasted vegetables, you can make these easy Sheet-Pan Roasted Root Vegetables, Colorful Roasted Sheet-Pan Vegetables or you can roast any vegetables you have on hand with this easy technique. Use whatever vegetables you have available, such as Brussels sprouts, parsnips, sweet potatoes and green beans.

Can I Use Chicken Instead of Turkey?

Absolutely! This recipe is equally delicious with leftover cooked chicken or rotisserie chicken. If you don't have any leftover cooked chicken, you can prepare this Basic Whole Roast Chicken ahead.

What to Serve with Leftover Turkey Stew

The best part of this stew recipe is that it comes together really quickly. Serve it with some leftover bread or rolls, add a simple green salad and dinner is done.

Additional reporting by Jan Valdez


  • 1 tablespoon olive oil

  • 1 ½ 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


  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.


Large heavy pot


If you don't have any leftover gravy: Cook 1/4 cup all-purpose flour and 1/4 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 1/4 teaspoon each salt and ground pepper.

Nutrition Facts (per serving)

428 Calories
16g Fat
28g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 428
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 5g 17%
Total Sugars 10g
Protein 39g 77%
Total Fat 16g 20%
Saturated Fat 3g 16%
Cholesterol 88mg 29%
Vitamin A 5939IU 119%
Vitamin C 19mg 21%
Folate 80mcg 20%
Sodium 871mg 38%
Calcium 72mg 6%
Iron 2mg 12%
Magnesium 72mg 17%
Potassium 961mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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