Leftover Turkey Stew

I’m usually tired of turkey after about 2 meals worth of it. Thanksgiving food is yummy, but the same food for every meal day after day gets old fast.

We make so much food though! Our Fall feast seems to call Americans to cook for an army in celebration of having 2 days off of work and football on television.

chicken close up dish foodI hate to see all these leftovers go to waste, but I need variety. While the weather is cold, I’m in the mood for hearty soups and stews, and I have lots of leftover turkey and ham to go in it.

Let’s start with a simple classic that you can make with any kind of turkey, whether it’s roasted, fried, or grilled. The key is slowly layering the ingredients to build a rich, complex flavored stew.

Leftover Turkey Stew

Ingredients

  • 2-3 Cups of Leftover White Meat Turkey, Shredded
  • 64 Ounces of Chicken Broth
  • 3 Tablespoons of Poultry Seasoning
  • 8 Tablespoons of Butter (1 Stick)
  • 1 Tablespoon of Fine Ground Kosher or Table Salt
  • 1 Tablespoon of Crushed Black Pepper
  • 1 Medium-Sized Onion, Peeled and Roughly Chopped
  • 2 Cloves of Garlic, Peeled, Smashed, and Finely Chopped
  • 1 1/2 Cups Sliced Carrots
  • 1 1/2 Cups Sliced Celery
  • 1 1/2 Cups Corn (if using Canned Corn, rinse well before adding)
  • 1/4 Red Bell Pepper, Finely Chopped
  • 1/2 Teaspoon Oregano
  • 1 Teaspoon Sage
  • 1/2 Teaspoon Rosemary
  • 1/2 Teaspoon Tumeric
  • 2 Tablespoons Corn Starch
  • 1 Cup Long Grain White Rice
  • Green Onions to Garnish

group of vegetables near stainless steel cooking bowl

Instructions

  1. Melt butter in a large stew pot on medium-low, and add onions and garlic. Salt and pepper onions and garlic and stir well. Sautee for 5 minutes, stirring frequently.
  2. Add carrots, celery, and bell peppers, and add poultry seasoning and remaining salt and pepper. Sautee for another 3 minutes, continuing to stir.
  3. Add chicken broth, tumeric, and sage, and turn heat up to medium. Simmer for 10 minutes, stirring frequently.
  4. Add turkey, oregano, and rosemary, and bring to a boil. Add rice, and boil for five minutes, stirring frequently.
  5. Add 1 cup of cold water to the cornstarch, and whisk until well blended. Add to the stew, and continue to boil for 5 more minutes, stirring often.
  6. Turn heat down to medium, add corn, and simmer for another 5-10 minutes, stirring often.
  7. Taste test before serving to see if salt or pepper is needed.
  8. Serve with chopped green onions on top and bread on the side.

Eat somewhere warm and cozy.

adult bed bedroom breakfast

 

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