How to Make Turkey Stew

by Lori A. Selke

Start to Finish: 30 minutes

Servings: 4

Difficulty Level: Easy

One good way to use up leftover roast turkey is to turn it into turkey stew. Using precooked turkey speeds up preparation time and makes this a simple one-pot recipe suitable for a weeknight dinner. Serve with rice, egg noodles, biscuits or dinner rolls. It's also good over toast.

Ingredients

  • 1 pound diced leftover turkey meat
  • 2 tablespoons butter
  • 1 tablespoon cooking oil
  • 1 small onion, diced
  • 1/2 pound mushrooms, sliced
  • 1/2 pound carrots, sliced
  • 1/2 cup chicken or turkey stock
  • 1/2 cup milk, half-and-half or cream
  • 3 tablespoons flour
  • 1/2 cup fresh or frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • Pepper to taste

Tips

  • This recipe works with both dark and white meat, or a combination of the two. You can also use any purchased precooked turkey here, as long as it can be cut into dice.

Directions

Combine the butter and the oil in the bottom of a Dutch oven or soup pot. Heat over a burner set to medium until the butter is melted.

Add the diced onion and saute until the onion is soft, about 5 minutes.

Stir in the carrots and saute until starting to soften, about 5 minutes.

Stir in the mushrooms and saute until they darken and release their liquid, about 10 minutes.

Add the flour to the pot and cook 2 to 3 minutes. Add the stock and bring to a simmer.

Turn the heat to low. Add the milk and heat until almost simmering. Add the cooked turkey, thyme, peas, salt and pepper. Stir to combine and cook until the peas are heated through, about 1 minute. Taste and adjust seasoning as needed. Serve.

Variations

The vegetables here are flexible. Add diced celery just after the onions. Add fresh green beans with the carrots and omit the peas, or add frozen green beans in place of the peas. Replace the carrot with sweet potatoes. Use leeks instead of onions. Add potatoes, frozen corn kernels, spinach, parsnips, shredded cabbage or summer or winter squash as you desire.

The seasoning can also be varied according to your taste. Use tarragon instead of thyme, or try sage or rosemary either with or in place of the thyme.

Add 1/4 cup of white wine, vermouth, Marsala or sherry just before the stock and cook for 1 minute to deepen the flavors.

Add a tablespoon of Dijon mustard at the end for a flavor boost. Or try a splash of cider or white wine vinegar to brighten the flavors. The juice of half a lemon also works here.

A garnish of chopped fresh parsley enlivens both the flavor and the color of this dish.

Tips

  • Put a puff pastry lid or biscuit topping on this dish and it becomes turkey pot pie. Cornbread would also make a good "lid."

About the Author

Lori A. Selke has been a professional writer and editor for more than 15 years, touching on topics ranging from LGBT issues to sexuality and sexual health, parenting, alternative health, travel, and food and cooking. Her work has appeared in Curve Magazine, Girlfriends, Libido, The Children's Advocate, Decider.com, The SF Weekly, EthicalFoods.com and GoMag.com.