Leftover Turkey Stew – made by roasting vegetables to bring out their natural sweetness and flavour and using leftover turkey from a special occasion dinner.
2017 Update: I’ve updated this popular leftover turkey recipe today to make it more print friendly, add a link to the dumplings recipe, and, by request, to add the nutritional information as well.
Another leftover rescue recipe today that’s great for the day after that big turkey supper. When I’m finished carving all the meat from the turkey, I break up the entire carcass into smaller pieces. I then boil it gently in water for about 1 to 1 1/2 hours to make the intensely flavoured stock which is the base for this recipe.
If I don’t want to be tending a pot on top of the stove, a simpler solution is to follow the instructions I provide for making meat stocks in the oven. That is actually my preferred method these days.
I find that it is less fuss to make, as you just leave it in the oven to slowly simmer. I think the flavour from this method is better too.
With Thanksgiving on the horizon, I thought it would be a good idea to refresh this recipe. It’s definitely a great cooler weather dinner that satisfies
Many times I will make dough boys (dumplings) to serve with a stew like this. You can find my dough boys recipe in this post for Pea Soup. That is definitely comfort food at it’s best.
Like this Turkey Stew recipe?
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I like to cook meals like this stew in one of my favourite kitchen tools, a cast iron dutch oven. It’s one of my favourite things to give as a gift at weddings. No kitchen should be without one. They come in various sizes, and I have a couple, but the large 7 quart size is ideal for feeding the family and ensuring leftover stew too. You can find one on Amazon at the affiliate link provided by clicking the photo below.
Originally published April 23, 2008.
- 2 lbs leftover cooked turkey skinless and cut in chunks
- 2 litres turkey stock
- 3 carrots peeled and sliced
- 3 parsnip peeled and sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 tbsp olive oil
- 1 cup green peas
- 1 small celeriac celery root, diced
- 2 roasted red peppers chopped
- 3 tbsp summer savoury
- 1 tsp ground sage optional
- Salt and pepper to season
- ½ cup flour mixed with 1 cup water to make a thickening slurry
Toss the carrot, parsnip and celeriac in 3 tbsp olive oil.
Season the vegetables with salt and pepper and roast on a cookie sheet for about 30-40 minutes tossing occasionally until the vegetables are fork tender. I like to roast them on parchment paper so they are certain to to stick to the pan.
In a large dutch oven, cook the onions and garlic in a little olive oil over medium heat until softened.
Add the turkey stock, savoury and sage to the pot and bring it to a rolling boil.
Thicken the stock to make gravy by whisking in the flour and water mixture. You may not need to use all the flour and water mixture but the gravy should be relatively thick.
Stir in the roasted vegetables, peppers, peas and turkey.
Cook in a 350 degree F oven for an additional half hour. Serve with dumplings if desired.
If making the dumplings, add them in the last 15-20 minutes the stew is cooking with the lid on the dutch oven.
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