• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Rustic Foodie®
  • Recipe Index
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • About Me
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • Subscribe
×
Home » Recipes » Turkey Recipes

Leftover Turkey Stew

Dated: October 30, 2024 Last Modified: November 30, 2024 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Leftover turkey stew lifted from Dutch oven on metal ladle.

This healthy Leftover Turkey Stew is made in a Dutch oven and packed with hearty vegetables like potatoes and carrots in a savory broth!

One of the best things about Thanksgiving and holidays in general are all of the delicious meals that can be prepared with the leftovers. When it comes to leftover turkey, one of my favorite ways to use it up is to make a big batch of this Turkey Stew.

Leftover turkey stew with potatoes and carrots in white bowl with spoon.

The smell of turkey roasting in the oven reminds me of the holidays. I love roasted turkey served with a pile of mashed potatoes, gravy, and green bean casserole served during Thanksgiving, Christmas, or Easter, but I also love all of the dishes that can be prepared with the leftovers.

Soups and stews are a great way to utilize leftover turkey. They're healthy, flavorful, most of the ingredients are ones we've already got on hand, and they're made in one pot.

This turkey stew is made in a Dutch oven on the stove top with either white or dark roasted turkey, potatoes, carrots, and peas that's simmered in a savory broth thickened with corn starch.

It's flavored simply with garlic, onions, and celery along with some Italian seasoning. This turkey stew is naturally gluten free and dairy free.

Jump to:
  • What's The Difference Between A Soup And A Stew?
  • Ingredients For Leftover Turkey Stew
  • Which Turkey Is Best For Stew?
  • Can I Use Leftover Chicken Instead Of Turkey?
  • How To Make Turkey Stew
  • How To Thicken Stew
  • How To Make A Slurry
  • What To Serve With Leftover Turkey Stew
  • How Long Does Turkey Stew Last In The Fridge?
  • Can It Be Frozen?
  • Leftover Turkey Stew
Minced garlic, onions, celery, carrots, and potatoes with frozen peas in small white bowls on wooden cutting board.

What's The Difference Between A Soup And A Stew?

Soups and stews are similar in that they are both made with a combination of meat, fish, and vegetables cooked in broth.

Soup is generally made with more broth or liquid than stew, giving it a thinner consistency.

Stews are generally cooked for a longer period of time over lower heat and are often thicker in texture, with the consistency being more like gravy.

A stew may be served over things like mashed potatoes or polenta while soups are often served alone in a bowl. Stews also tend to be heartier and more filling.

Ingredients For Leftover Turkey Stew

Here's what you'll need to make it.

  • 6 cloves Garlic
  • 1 Onion (white or yellow)
  • 3-4 stalks Celery (yields 1 cup chopped)
  • 4-5 large Carrots (yields 3 cups chopped)
  • 4-5 Red Potatoes (or Yukon gold potatoes) (yields 4 cups diced)
  • 2 Tbsp. Olive Oil
  • 5 ½ cups Low Sodium Chicken Broth or Turkey Broth (split)
  • 1 cup Frozen Peas
  • 2 Gluten Free Chicken Bouillon Cubes (or regular chicken bouillon cubes if not gluten free)
  • 1 tsp. Italian Seasoning
  • ¼ cup Corn Starch (or arrowroot powder)
  • 3 cups Leftover Turkey or Chicken Meat (chopped) (light or dark meat)
  • 2 tsp. White Wine Vinegar
  • ½ tsp. each Kosher Salt and Pepper (split)
Leftover roasted turkey cut into chunks on wooden cutting board.

Which Turkey Is Best For Stew?

This recipe calls for turkey or chicken that is already cooked. Feel free to use roasted turkey or chicken, grilled chicken, rotisserie chicken, or smoked turkey if you like.

The fact that the meat is already cooked helps to cut down on the overall cooking time of this recipe.

The leftover turkey or chicken is may be diced into chunks or shredded if you prefer. You can use white meat, dark meat, or a combination of both to make this stew.

The meat is added at the end of the cooking time, so that it doesn't become overcooked and rubbery.

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.

Rotisserie chicken is a great shortcut ingredient.

Minced garlic, onions, and celery sauteed in Dutch oven with wooden spoon.
Garlic, onions, celery, and carrots sauteed in Dutch oven with wooden spoon.
Diced turkey, potatoes, and peas with broth in Dutch oven.
Uncooked turkey stew in Dutch oven.

How To Make 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.

This stew is made with minced garlic, onions, and celery that are sauteed in olive oil, which provides a great base of flavor.

It's also got diced potatoes, carrots, and peas that are simmered until tender. Once the stew is almost ready, a cornstarch slurry is poured into the pot, which helps to thicken the stew.

The whole thing is brightened up with the addition of some white wine vinegar.

  1. Start by mincing 6 cloves of garlic and 1 onion (I recommend a white or yellow onion).
  2. Chop 3-4 stalks of celery (yields 1 cup chopped).
  3. Wash, scrub, and dry 4-5 red or Yukon gold potatoes. Dice the potatoes into chunks (yields 4 heaping cups diced potatoes).
  4. Peel and slice 4-5 large carrots (yields 3 cups chopped carrots).
  5. Chop or shred 3 cups of cooked turkey or chicken.
  6. Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the pot.
  7. Once heated, add the minced garlic, onions, and celery to the pot. Sauté for 4-5 minutes, stirring often.
  8. Add the chopped carrots along with ¼ tsp. each of kosher salt and pepper. Sauté for 5-6 minutes, stirring often.
  9. Pour 5 cups of low sodium chicken broth or turkey broth to the pot and stir until combined. Bring to a boil and then reduce to a low boil, cover, and cook for 10 minutes.
  10. After 10 minutes, add the diced potatoes, 1 cup of frozen peas, 3 cups of diced or shredded leftover turkey or chicken, 2 gluten free chicken bouillon cubes (or regular chicken bouillon cubes if not gluten free), 1 tsp. Italian seasoning, and another ¼ tsp. each kosher salt and pepper to the pot and stir until completely combined.
  11. Bring to a boil once again and then reduce to a low boil. Cover and cook for another 15 minutes.

The potatoes and carrots should be softened, but not mushy toward the end of the cooking time.

Cooked turkey stew in cast iron Dutch oven with wooden spoon.
Cornstarch slurry in glass measuring cup with small whisk.

How To Thicken Stew

Potatoes contain a natural amount of starch that will thicken the stew a bit but it's best to make a slurry to help thicken it even more.

A slurry is simply a mixture of water or any liquid such as broth and a starch that is stirred until combined and added to the stew near the end of the cooking time.

It helps to thicken the broth and creates a thicker consistency. This slurry is made with either chicken broth or water and corn starch. Arrowroot powder or tapioca starch may be used in place of corn starch.

How To Make A Slurry

It's super easy to make a slurry and takes no time at all.

  1. Simply combine ½ cup of low sodium chicken or turkey broth (or water) along with ¼ cup of corn starch in a small bowl. Stir until completely combined with a small whisk or fork.
  2. Add the corn starch slurry to the stew a bit at a time, stirring slowly. Continue until the stew reaches your desired consistency.
  3. Allow the stew to continue cooking for a few minutes.
  4. 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 also use red wine vinegar or lemon juice in place of white wine vinegar.

Do not use malt vinegar if you are gluten free as it contains gluten.

Scoop of turkey stew lifted from Dutch oven on metal ladle.

What To Serve With Leftover Turkey Stew

Once the Leftover Turkey Stew has reached your desired consistency and flavor, it's ready to serve. It can be enjoyed on its own or garnished with freshly minced herbs such as parsley or chives (optional).

I always love a slice of warm, crusty bread, dinner rolls, gluten free cheese scones, or homemade biscuits with any type of hearty soup or stew such as this one.

It's great with a grilled cheese sandwich like this pesto grilled cheese, Italian grilled cheese, Gouda chicken grilled cheese, or chipotle chicken panini for dipping.

For a lighter pairing, these roasted green beans, Parmesan roasted cauliflower, or Brussels sprouts are great options, as is a green side salad or arugula salad.

Love soup? Check out these recipes!

  • Slow Cooker Chicken Potato Soup
  • Ham and Potato Soup
  • Dutch Oven Chicken Noodle Soup
  • Split Pea Ham Soup
  • Root Vegetable Soup
Leftover turkey stew with potatoes and carrots in white bowls.

How Long Does Turkey Stew Last In The Fridge?

Any leftover turkey stew will last a 3-4 days stored in an airtight container in the refrigerator.

Make sure to allow it to cool completely before transferring to the fridge for storage.

Can It Be Frozen?

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

  1. Simply prepare according to the recipe instructions and allow it to come to room temperature before transferring to the freezer for storage.
  2. Once cooled, place in heavy-duty freezer bags or airtight freezer-safe food containers, and freeze up to 3 months.
  3. Label with the date before freezing.

How To Reheat

  1. Transfer the stew to the refrigerator and allow it to thaw overnight.
  2. Reheat the stew in a soup pot on the stove top.
  3. 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.

Love stew? Check out these recipes!

  • Classic Hearty Beef Stew
  • One Pot Chicken Stew
  • Vegetable Stew

Looking for more leftover turkey recipes? Don't miss these!

  • Leftover Turkey Rice Soup
  • Autumn Wild Rice Turkey Soup
  • Turkey Rachel Sandwich
  • Turkey White Bean Soup

Looking For More Leftover Turkey Recipes? Don't Miss These!

Leftover Turkey Salad

Turkey Taco Soup

Turkey Bone Broth

Scoop of turkey stew lifted from Dutch oven on metal ladle.

Leftover Turkey Stew

Christine Rooney
This healthy Leftover Turkey Stew is made in a Dutch oven and packed with hearty vegetables like potatoes and carrots in a savory broth!
5 from 5 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine American
Servings 6
Calories 391 kcal

Equipment

  • Cast Iron Dutch Oven or heavy-bottomed soup pot

Ingredients
 
 

  • 6 cloves garlic
  • 1 onion white or yellow
  • 3-4 stalks celery yields 1 cup chopped
  • 4-5 red potatoes or Yukon gold potatoes, yields 4 cups chopped
  • 4-5 large carrots yields 3 cups chopped
  • 2 Tbsp. olive oil
  • 5 ½ cups low sodium chicken broth split, or turkey broth
  • 1 cup frozen peas
  • 3 cups leftover turkey or chicken, light or dark meat
  • 2 gluten free chicken bouillon cubes or regular chicken bouillon cubes if not gluten free
  • ¼ cup corn starch or arrowroot powder
  • 1 tsp. Italian seasoning
  • ½ tsp. kosher salt split
  • ½ tsp. pepper split
  • 2 tsp. white wine vinegar

Instructions
 

  • Mince 6 cloves of garlic and 1 onion (I recommend a white or yellow onion).
  • Chop 3-4 stalks of celery (yields 1 cup chopped).
  • Wash, scrub, and dry 4-5 red or Yukon gold potatoes. Dice the potatoes into chunks (yields 4 heaping cups diced potatoes).
  • Peel and slice 4-5 large carrots (yields 3 cups chopped carrots).
  • Chop or shred 3 cups of cooked turkey or chicken.
  • Place a cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Add 2 Tbsp. olive oil to the pot.
  • Once heated, add the minced garlic, onions, and celery to the pot. Sauté for 4-5 minutes, stirring often.
  • Add the chopped carrots along with ¼ tsp. each of kosher salt and pepper. Sauté for 5-6 minutes, stirring often.
  • Pour 5 cups of low sodium chicken broth or turkey broth to the pot and stir until combined. Bring to a boil and then reduce to a low boil, cover, and cook for 10 minutes.
  • After 10 minutes, add the diced potatoes, 1 cup of frozen peas, 3 cups of diced or shredded leftover turkey or chicken, 2 gluten free chicken bouillon cubes (or regular chicken bouillon cubes if not gluten free), 1 tsp. Italian seasoning, and another ¼ tsp. each kosher salt and pepper to the pot and stir until completely combined.
  • Bring to a boil once again and then reduce to a low boil. Cover and cook for another 15 minutes.
    The potatoes and carrots should be soft, but not mushy.
  • Combine ½ cup of low sodium chicken or turkey broth (or water) along with ¼ cup of corn starch (or arrowroot powder) in a small bowl. Stir until completely combined with a small whisk or fork.
  • Add the corn starch slurry to the stew a bit at a time, stirring slowly. Continue until the stew reaches your desired consistency. Allow the stew to continue cooking for a few minutes.
  • Add 2 tsp. or white wine vinegar to the stew (can sub red wine vinegar or lemon juice). Stir until completely combined.
  • To Serve: Serve the stew on its own or garnish with fresh minced herbs such as parsley or chives (optional).

Notes

Leftover chicken may be substituted for leftover turkey.
Red wine vinegar may be used in place of white wine vinegar. Do not use malt vinegar if you are gluten free as it contains gluten.

Nutrition

Serving: 2cupsCalories: 391kcalCarbohydrates: 43gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 76mgSodium: 693mgPotassium: 1324mgFiber: 6gSugar: 7gVitamin A: 8348IUVitamin C: 28mgCalcium: 90mgIron: 3mg
Keyword turkey stew from leftovers, turkey vegetable stew, Dutch oven turkey stew, gluten free turkey stew,
Tried this recipe?Let us know how it was!

More Turkey Recipes

  • Turkey white bean soup with Parmesan cheese and lemon wheel in white bowl with spoon.
    Turkey White Bean Soup
  • Bowl of slow cooker turkey chili with sliced avocado, shredded cheese, cilantro, and pickled jalapenos.
    Slow Cooker Turkey Chili
  • Southwest turkey stuffed peppers with cheese and cilantro in baking dish.
    Southwest Turkey Stuffed Peppers
  • Ground turkey spinach orzo pasta with Parmesan cheese and lemon in white bowl.
    Ground Turkey Spinach Pasta
407 shares
  • Facebook
  • Bluesky
  • Email

About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Jessica Formicola

    February 06, 2020 at 5:56 am

    5 stars
    We had this turkey stew for dinner last night and it was incredible! Thanks so much for sharing the recipe!

    Reply
    • Christine

      February 17, 2020 at 4:46 am

      So glad you enjoyed it! 🙂

      Reply
  2. Lisalia

    February 06, 2020 at 8:51 am

    5 stars
    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?

    Reply
    • Christine

      February 17, 2020 at 4:48 am

      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. 🙂

      Reply
  3. Camilla Hawkins

    October 23, 2020 at 6:13 pm

    5 stars
    This looks like a delicious and comforting meal for a cold winter's evening. Thank you for sharing my vegan stew:-)

    Reply
    • Christine

      October 25, 2020 at 3:48 am

      Hi Camilla - Absolutely happy to share and thank you! 🙂

      Reply
  4. Kathrine

    October 16, 2021 at 9:32 pm

    5 stars
    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!

    Reply
    • Christine

      October 17, 2021 at 4:12 am

      So glad everyone enjoyed it! Thanks for sharing! 🙂

      Reply
5 from 5 votes (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility

Contact

  • Contact
  • Work With Me!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Foodie Pro on the Foodie Pro Theme

407 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.