Leftover Turkey Stew (Gluten Free)

5 from 5 votes

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!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: leftover turkey stew, gluten free turkey stew, how to make turkey stew,

Servings:

Calories: 452.34kcal

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

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. each kosher salt and pepper. Sauté 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.

Leftover chicken may be substituted for leftover turkey.

Any type of vinegar may be used in place of white wine vinegar. Do not use malt vinegar if you are gluten free as it contains gluten.