Leftover Turkey Leg Stew Recipes

LEFTOVER TURKEY STEW RECIPE

Leftover Turkey Stew Recipe image

Provided by Jerry

Time 40m

Number Of Ingredients 11

Ingredients

1/2 to 3/4 pounds of leftover turkey, torn into bite sized pieces.
2 carrots, cut in 1/2-inch pieces.
3 celery stalks, cut in 1/2-inch pieces
1 onion, chopped.
3 cloves garlic, minced.
4 potatoes, cubed in bite-sized pieces.
32 ounces chicken or turkey stock.
1 teaspoon dried sage.
1 teaspoon curry powder.
2 Tablespoons extra virgin olive oil.
Salt and pepper to taste.

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

Leftover Turkey Stew image

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

Ingredients

1 tablespoon olive oil
1 ½ cups chopped yellow onion
4 cups unsalted chicken broth
2 cups leftover gravy (see Tip)
4 cups leftover roasted vegetables, cut into bite-size pieces
3 cups shredded cooked turkey
2 tablespoons chopped fresh flat-leaf parsley
¼ teaspoon salt
¼ teaspoon ground pepper

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

MOMMA'S TURKEY STEW WITH DUMPLINGS

Momma's Turkey Stew with Dumplings image

I love my slow cooker, especially during the holidays. My mother used to make this turkey stew every year with our Thanksgiving leftovers. The recipe is simple and really celebrates the natural flavors of good, simple ingredients. To this day, it is one of my favorite meals. -Stephanie Rabbitt-Schapp, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 6h50m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

3 cups shredded cooked turkey
1 large sweet onion, chopped
1 large potato, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
2 bay leaves
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1/3 cup cold water
3 tablespoons cornstarch
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 cup biscuit/baking mix
1/3 cup 2% milk

Steps:

In a 6-qt. slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for 6-7 hours., Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer., Meanwhile, in a small bowl, mix baking mix and milk just until moistened. Drop by rounded tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25 minutes or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts : Calories 287 calories, Fat 6g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 1410mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.

LEFTOVER TURKEY LEG STEW

Leftover Turkey Leg Stew image

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

Ingredients

1 leftover turkey leg, with bone (can still be frozen)
1 onion, chopped
2 russet potatoes, chopped
3 small sweet potatoes, chopped
1 bunch celery, chopped with leaves
2 large carrots, chopped
1/2 red bell pepper, chopped
4 cups vegetable broth
1 tablespoon whole wheat flour
1 -2 tablespoon organic sodium-free seasoning (from Costco)
salt & pepper (I do about 1tsp of each)

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

Turkey Stew image

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

Ingredients

¼ cup butter
1 onion (diced)
¼ cup flour
1 teaspoon poultry seasoning
½ teaspoon dried rosemary
5 cups turkey broth (or chicken broth)
16 ounces baby potatoes (halved, about 3 cups)
2 carrots (cut into 1" chunks)
2 ribs celery (cut into 1" chunks)
1 bay leaf
2-3 cups cooked turkey
⅔ cup heavy cream
⅓ cup frozen green peas (or green beans, thawed)
salt & pepper (to taste)

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

Leftover turkey casserole image

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

Ingredients

2 onions, finely chopped
1 eating apple, cored and chopped
2 tbsp olive oil
1 tsp dried sage, or 5 sage leaves, chopped
2 tbsp plain flour
300ml vegetable or chicken stock
2 tbsp wholegrain mustard
2 tbsp runny honey
400g-500g leftover turkey, shredded
about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced

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

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