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.
Tip: 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.
Serving Size: 2 cups
428 calories; protein 38.5g; carbohydrates 27.8g; dietary fiber 4.7g; sugars 9.8g; fat 15.6g; saturated fat 3.2g; cholesterol 88.3mg; vitamin a iu 5939.4IU; vitamin c 18.8mg; folate 80.1mcg; calcium 71.7mg; iron 2.1mg; magnesium 72.4mg; potassium 960.6mg; sodium 870.8mg; thiamin 0.2mg.