Leftover Turkey Stew
This healthy Leftover Turkey Stew is made in a Dutch oven and packed with hearty vegetables like potatoes and carrots in a savory broth!
Servings: 6
Calories: 391kcal
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: 2cups | Calories: 391kcal | Carbohydrates: 43g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 693mg | Potassium: 1324mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8348IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 3mg