LEFTOVER TURKEY STEW RECIPE
Steps:
- Heat olive oil in a soup pan over medium heat. Add garlic and cook for approximately 1 minute or until just browned. Add onions and cook until just translucent. Add celery, carrots potatoes and stock. Bring to a boil, reduce heat to low and simmer, covered for approximately 15 minutes, or until potatoes are nearly frork tender. Add sage and curry powder, stir to combine, cover and cook an additional 5 to 10 minutes.
- Add turkey, stir to combine and cook just until turkey is heated through. Season to taste, remove from heat and serve immediately.
- Share and Enjoy!
Nutrition Facts : Calories 312 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 123 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 33 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 180 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
LEFTOVER TURKEY STEW
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.
Provided by Robin Bashinsky
Categories Turkey Leftover Recipes
Time 20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 428.1 calories, Carbohydrate 27.8 g, Cholesterol 88.3 mg, Fat 15.6 g, Fiber 4.7 g, Protein 38.5 g, SaturatedFat 3.2 g, Sodium 870.8 mg, Sugar 9.8 g
HEARTY TURKEY STEW WITH VEGETABLES
Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.
Provided by PIPPYMOE
Categories Soups, Stews and Chili Recipes Stews
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
- Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.
Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g
LEFTOVER TURKEY STEW
Got this recipe from our daughter and wanted to share it with my "zaar" friends. It has a few unusual twists which is typical of her cooking; she's a great cook and this recipe shows it!
Provided by Judikins
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In small Dutch oven, heat the oil over medium-high heat.
- Saute onions until soft, about 4 minutes.
- Add carrots, celery and rutabaga. Cover tightly and cook over medium-high heat ~10 minutes.
- Add the stock and bay leaf. Cover and cook the stew for 10 minutes.
- Add the apple and sweet potato, thyme and sage. Cover and simmer until the vegetables are done ~15 minutes.
- Once the veggies are soft, take about half out and blend them with a hand mixer with one more cup of chicken broth. Stir back into veggie mix, add turkey, cranberries, 1/2 cup half-and-half, and heat through.
- Serve with cooked noodles or rice.
Nutrition Facts : Calories 301.7, Fat 9.6, SaturatedFat 2.2, Cholesterol 79.8, Sodium 501.3, Carbohydrate 18.2, Fiber 3.5, Sugar 8, Protein 34.4
TURKEY STEW
Loaded with veggies and turkey in a creamy, flavorful broth, this turkey stew is the best way to use up that leftover holiday turkey!
Provided by Holly Nilsson
Categories Dinner Main Course Soup Turkey
Time 50m
Number Of Ingredients 14
Steps:
- Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.
- Add flour and seasonings and cook 1 minute more.
- Stir in broth a bit at a time whisking until smooth after each addition.
- Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.
- Stir in the turkey & cream, simmer an additional 5 minutes uncovered.
- Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
- Garnish with parsley if desired and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 516 kcal, Carbohydrate 38 g, Protein 20 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1197 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 10 g
LEFTOVER TURKEY CASSEROLE
This one pot stew uses up all your roast dinner leftovers in one go and has a great honey mustard tang
Provided by Sarah Cook
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
- Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.
Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium
LEFTOVER TURKEY LEG STEW
I always freeze our Thanksgiving turkey legs for soups and stews. This is one of the delicious recipes I came up with. It can be modified for any type of meat.
Provided by Motivated Mama
Categories Stew
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Throw it all in the crock pot and cook on high for 4 hrs or low for 8, stirring occasionally.
- Remove bones before serving.
- **Raw meat can be used, just allow 8-10hrs to fully cook**.
Nutrition Facts : Calories 342, Fat 9.5, SaturatedFat 2.9, Cholesterol 96.6, Sodium 222, Carbohydrate 33.5, Fiber 6.1, Sugar 7, Protein 30.2
TURKEY STEW
Excellent use of leftover Thanksgiving turkey meat. Like many people, I have spent countless hours searching for unique and appealing ways to serve left-over turkey for the several days that followed our huge Thanskgiving feast. After trying several different soups and stews, my husband and I combined all the things we liked best about our favorite recipes and came up with this wonderful turkey stew recipe. It's our favorite, and the only turkey stew that we even eat anymore.
Provided by Northwestgal
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve the bouillon in the hot water to make a broth; set aside.
- Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
- Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
- Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
- Remove the turkey bone before serving stew.
- NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
- TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
- TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!
Nutrition Facts : Calories 223.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 35.5, Sodium 433.3, Carbohydrate 30.9, Fiber 3, Sugar 3.1, Protein 18
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