This gluten free Leftover Turkey Stew recipe is made with potatoes and vegetables. It's easy, healthy, and a great way to use up turkey meat!
This Turkey Stew is made from scratch using cooked turkey so it's simple and totally no-fuss. It's gluten free and makes for a healthy post-Thanksgiving meal.
Thanksgiving, Christmas, and a bunch of other holidays are coming up and holidays usually mean family gatherings and lots of leftover turkey. There are tons of ways to use up leftover turkey but a big pot of soup or stew is among my favorite.
You can whip up this Turkey Stew from stuff you'll have laying around the kitchen like potatoes and carrots.
Throw everything into a Dutch oven and in less than an hour you've got a hearty meal that everyone will love!
I always look forward to big holiday meals but I really look forward to the dishes like this that you can create from those awesome leftovers.
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How To Make Homemade Turkey Stew
It's easy to think that making stew is a laborious process which involves hours tending to a pot boiling on the stove top but that's not the case here.
This stew is ready in under an hour and because the meat is already cooked the process is simplified.
What's The Difference Between A Soup And A Stew?
Stews are generally cooked for a longer period of time over lower heat and are generally thicker.
The consistency of a stew is more like gravy and stews can be served over things like mashed potatoes while soups are served in a bowl. Stews tend to be heartier and more filling.
To make this Turkey Stew you'll need a base of aromatics and vegetables.
- Mince 6 cloves of garlic and 1 onion (any color).
- Cut washed and dried 4-5 red potatoes and cut them into cubes (yields 3-4 cups).
- Cut 3-4 washed and dried carrots into uniform slices (yields 2-3 cups).
If you like savory soups you'll love these recipes:
- Slow Cooker Chicken Potato Soup
- Sweet Potato Kale Soup
- Tuscan Vegetable Soup
- Cannellini Bean Kale Soup
- Roasted Carrot Soup
- Creamy Butternut Squash Soup
- Turkey Rice Soup
- Leftover Turkey Wild Rice Soup
Ingredients For Leftover Turkey Stew
This recipe is made with stuff you've probably got on hand - I don't know about you guys but I love not having to make any last-minute trips to the store for that 1 missing ingredient.
Here's what you'll need to make it.
- 6 cloves garlic
- 1 onion (any color)
- 3-4 carrots (yields 2-3 cups)
- 4-5 red potatoes (yields 3-4 cups)
- 2 Tbsp. olive oil
- 5 ½ cups low sodium chicken broth (gluten free) or turkey broth (split)
- 1 cup frozen peas
- 2 gluten free chicken bouillon cubes (or regular bouillon cubes if not gluten free)
- 1 tsp. Italian seasoning
- ¼ cup corn starch
- 2 tsp. white wine vinegar
- ½ tsp. each kosher salt and pepper (split)
- 3 cups leftover turkey or chicken (light or dark meat)
Can I Use Leftover Chicken Instead Of Turkey?
Absolutely!
This recipe can be made with leftover chicken instead of turkey if that's what you have on hand! Both are equally delicious.
You can also use rotisserie chicken as a great shortcut ingredient.
How Long Does It Take To Make Stew?
I love to use a cast iron Dutch oven for these types of recipes but any large heavy-bottomed soup pot will work great.
- Heat a Dutch oven or soup pot to medium and add 2 Tbsp. of olive oil. Once heated, add the garlic and onions and saute for 2-3 minutes, stirring often.
- Add the carrots along with ¼ tsp. of kosher salt and pepper. Saute for 5-6 minutes, stirring often.
- Add 5 cups of low-sodium chicken or turkey broth. Bring to a boil and then reduce to a low boil, cover, and cook for 10 minutes.
- After 10 minutes on a low boil add the diced potatoes, 1 cup of frozen peas, 3 cups of diced or shredded leftover turkey or chicken (light or dark meat is fine), 2 gluten free chicken bouillon cubes, 1 tsp. Italian seasoning, and another ¼ tsp. kosher salt and pepper.
- Bring to a boil once again and then reduce to a low boil. Cover and cook for another 15-20 minutes.
How To Thicken Stew
The potatoes and carrots should have softened at this time (you want them soft but not mushy).
Potatoes contain a natural amount of starch that will thicken the stew a bit but to thicken it a bit more we're going to make a cornstarch slurry.
A slurry is just a mixture of cornstarch and water - It helps to thicken the stew and provides that thick quintessential thick texture.
How To Make A Slurry
Combine ¼ cup cornstarch and ½ cup of chicken or turkey broth in a small bowl. You can also use water instead of broth. Stir until completely combined with a fork.
- Add the cornstarch slurry to the stew a bit at a time. Stir the stew slowly with a wooden spoon. Continue until the stew reaches the consistency you like.
- Allow the stew to continue cooking for a few minutes.
- The last step is to add 2 tsp. or white wine vinegar. Add the vinegar and give it one last stir.
The vinegar adds a little brightness as stew is generally heavy so I recommend not skipping this step!
You can use any type of vinegar you have on hand. Do not use malt vinegar if you are gluten free as it can contain gluten.
What To Serve With Healthy Turkey Stew
Once the Leftover Turkey Stew has reached the consistency and flavor you like (feel free to adjust salt and pepper levels) it's ready to serve.
Stew is pretty filling on its own but I always love a slice of warm, crusty bread with any type of soup.
A grilled cheese or something like a chipotle chicken panini, corned beef Reuben sandwich, or curried chickpea salad sandwich would be a great accompaniment.
If you're looking for something lighter a butternut squash salad or pea and almond salad or side dish like roasted Brussels sprouts is a nice option.
Can I Freeze Turkey Stew?
The great thing about dishes like this is that they make great freezer meals. This is perfect when you want to use up that leftover turkey but aren't planning to eat it right away.
How To Freeze
- Simply prepare and allow it to come to room temperature.
- Once cooled, place in heavy-duty freezer bags or airtight food containers and freeze up to 3 months.
- Label the freezer bags with the date before freezing.
How To Reheat
- Thaw overnight in the fridge and reheat on the stove top.
- You can also place the frozen soup in a Dutch Oven or heavy-bottomed soup pan, add some water or broth, thaw and reheat on the stove top.
How Long Does Stew Last In The Fridge?
This Turkey Stew will last a 3-4 days stored in an airtight container in the fridge if you don't plan to freeze it.
Love stew? Check out these recipes!
Love hearty soups? Don't miss these recipes!
- Red Wine Pot Roast
- Crockpot Tortilla Soup
- Butternut Squash Sausage Soup
- Chunky Italian Vegetable Soup
- Winter Root Vegetable Soup
Got leftover ham? Check out this Healthy Ham and Potato Soup, Ham and Asparagus Frittata, and Denver Omelette Egg Cups for great ways to use it up!
Looking For More Healthy Stew Recipes? Don't Miss These!
Winter Spanish Stew
Slow Cooker Pork Pozole
Vegan Mushroom Stew
Slow Cooker Vegan Stew
Slow Cooker Venison Stew
Leftover Turkey Stew (Gluten Free)
Ingredients
- 6 cloves garlic
- 1 onion any color
- 3-4 carrots yields 2-3 cups
- 4-5 red potatoes yields 3-4 cups
- 2 Tbsp. olive oil
- 5 ½ cups low sodium chicken broth split
- 1 cup frozen peas
- 2 gluten free chicken bouillon cubes or regular bouillon cubes if not gluten free
- ¼ cup cornstarch
- 1 tsp. Italian seasoning
- ½ tsp. kosher salt split
- ½ tsp. pepper split
- 3 cups leftover turkey or chicken meat light or dark
- 2 tsp. white wine vinegar
Instructions
- Mince 6 cloves of garlic and 1 onion (any color).
- Wash and dry 3-4 large carrots and 4-5 red potatoes. Dice the potatoes into chunks and cut the carrots into uniform slices.
- Chop or shred 3 cups of leftover turkey or chicken.
- Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium-high. Add 2 Tbsp. of olive oil.
- Once heated, add the minced garlic and onions. Saute for 2-3 minutes, stirring often.
- Add the sliced carrots along with ¼ tsp. kosher salt and pepper. Saute for 5-6 minutes, stirring often.
- Add 5 cups of low-sodium chicken or turkey broth. Bring to a boil and then reduce to a low boil. Cover and cook for 10 minutes.
- Remove cover and add the diced potatoes, 1 cup of frozen peas, 3 cups of leftover turkey or chicken, 2 gluten free chicken bouillon cubes, 1 tsp. Italian seasoning, and another ¼ tsp. kosher salt and pepper. Bring to a boil once again and then reduce to a low boil. Cover and cook for another 15 minutes.
- Make a cornstarch slurry by mixing ¼ cup cornstarch and ½ cup chicken or turkey broth or water in a small bowl.
- Slowly add the slurry to the pot and stir the stew slowly as you add it. The stew should start to thicken a bit.
- Continue to cook for another couple of minutes. Add 2 tsp. of white wine vinegar (or any type of vinegar). Stir once again and adjust salt and pepper levels as needed.
- Once the stew has reached the consistency you like and the potatoes and carrots are softened by not mushy it's ready to serve.
Jessica Formicola
We had this turkey stew for dinner last night and it was incredible! Thanks so much for sharing the recipe!
Christine
So glad you enjoyed it! 🙂
Lisalia
YUM delicious for my winter dinner! But can you tell me why the vinegar. For some reason it just doesn't sound right - can I substitute something else?
Christine
The vinegar brightens up all of the flavors a bit - It kind of adds a nice acidic component as tomato sauce or paste often does in soups or stews. Lemon juice would also work in place of the vinegar. 🙂
Camilla Hawkins
This looks like a delicious and comforting meal for a cold winter's evening. Thank you for sharing my vegan stew:-)
Christine
Hi Camilla - Absolutely happy to share and thank you! 🙂
Kathrine
Thanks for sharing a wonderful recipe. I added a cup of butternut squash (cubed), 1/2 cup of pureed swiss chard and 1/2 cup of celery. Therefore I added an extra cup of broth. The family loved it!
Christine
So glad everyone enjoyed it! Thanks for sharing! 🙂