This comforting turkey stew recipe is thick and creamy from a rich dark roux, loaded with shredded turkey meat, potatoes, and lots of flavor building spices, great for leftover turkey.
Turkey Stew Recipe
We're cooking up a big pot of Hearty Turkey Stew in the Chili Pepper Madness kitchen today, my friends. Would you care for a bowl?
This is one of my go-to recipes when we have leftover turkey in the house, usually from a holiday meal.
Why You'll Love My Turkey Stew
- I start my stew with a rich and flavorful roux, which is a staple in French and Cajun or Creole cooking. It is a mix of fat and flour, which adds a wonderful base to build on.
- We include lots of turkey meat and spices, along with potato and corn for a filling and comforting meal, though you can very easily customize it with your favorite vegetables.
- I also like to make my own turkey stock from scratch when I'm not using leftover turkey, and I've included that option in the recipe card for you.
Let's talk about how to make turkey stew, shall we?
Featured Reader Comment
"Incredible. I have no other words. Thanksgiving leftovers will never be the same. A tradition has begun." -- Christine
Turkey Stew Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. For the roux. You can also use butter.
- All-Purpose Flour.
- Vegetables. Bell pepper, onion, celery, garlic.
- Seasonings. Use a Cajun seasoning or Creole seasoning blend or use the following – 1 teaspoon each of paprika, garlic powder, onion powder + ½ each dried oregano, black pepper, sea salt.
- Turkey Stock. You can also use chicken broth or bouillon, or make your own. I've included the recipe in the recipe card.
- Potatoes. You can also use other root vegetables, like turnip, carrots.
- Corn. Use fresh or frozen.
- Cooked Turkey Meat. This recipe is great for leftover turkey, cut into bite sized pieces.
- HOMEMADE TURKEY STOCK OPTION
- Bone-In Turkey. Use legs or other turkey parts.
- Vegetables. Onion, celery, carrot, leek, garlic.
- Herbs. Parsley, fresh thyme, bay leaf.
- Black Peppercorns.
How to Make Turkey Stew - the Recipe Method
- Make the Roux. The roux is the flavor base of your stew, adding flavor and richness. Basically heat the oil and flour together over medium-high heat in a large pot or Dutch oven, stirring into a paste as you cook. I prefer a darker roux, but you can go light or dark to your preference. See my post on How to Make a Roux for further demonstration and a video.
- Vegetables and Seasonings. Cook down the bell pepper, onion, celery, and garlic, then stir in your spices.
- Stock and Potatoes. Add the turkey stock, potatoes, and corn, then simmer for 1 hour to let the flavors develop. You can use other vegetable as well to customize your turkey stew. See below if you want to make your own turkey stock from scratch, or you can use store bought, or chicken stock.
FOR HOMEMADE TURKEY STOCK
- Simmer the Stock. Add all of the turkey stock ingredients to a large stock pot and add just enough water to cover the turkey. Simmer for 40 minutes to 1 hour, or until the turkey is cooked through and very tender.
- Shred the Turkey. Shred the turkey meat from the bones and set aside. Toss the bones.
- Strain and Use. Strain the turkey broth into a large bowl and discard the solids, then use it (along with the shredded turkey meat) for this recipe.
Boom! Done! Your turkey stew is ready to serve. Looks great, doesn't it? How are you going to serve yours?
Recipe Tips & Notes
- This turkey stew is perfect for leftover turkey from the holidays, so feel free to make yourself a big turkey.
- You can easily customize your turkey stew by adding in your favorite vegetables. I sometimes like to add carrots or sweet potatoes, extra bell pepper, jalapenos, green beans, or spinach or other greens.
Storage & Leftovers
Leftover turkey stew will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it in a pot on the stove top, or even in the microwave, to enjoy again.
You can also freeze it for 2-3 months.
That's it, my friends. I hope you enjoy my turkey stew recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Turkey Stew Recipe
Ingredients
- ½ cup vegetable oil or use butter
- ½ cup all purpose flour
- 1 large bell pepper chopped
- 1 large onion chopped
- 2 stalks celery chopped
- 4 cloves garlic chopped
- 2 tablespoons Cajun or Creole seasoning blend or use the following – 1 teaspoon each of paprika, garlic powder, onion powder + ½ each dried oregano, black pepper, sea salt
- 5 cups turkey stock use 6 cups for more stew – you can also use chicken stock or bouillon
- 1 pound potatoes cubed (you can also use other root vegetables, like turnip, carrots)
- 2 cups fresh corn frozen is good, too
- 1.5 pounds cooked turkey meat shredded (.7 kg)
- Salt and pepper to taste
HOMEMADE TURKEY STOCK OPTION
- 4-5 pounds turkey legs you can use other turkey parts
- 1 large onion quartered
- 2 ribs celery rough chopped
- 1 carrot rough chopped
- 1 leek chopped (white part only – or use more onion)
- 5 cloves garlic rough chopped
- 1 sprig parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Stir in the flour and mix to form a paste or roux. Cook, stirring continuously, for 10-15 minutes, or until the roux darkens to the color of peanut butter. You can cook longer for a darker roux the color of chocolate, if desired.
- Add bell pepper, onion, and celery. Stir and cook for 5 minutes to soften.
- Stir in garlic and cook for 30 seconds to 1 minute, or until the garlic blooms.
- Stir in the seasonings and cook for 30 seconds.
- Stir in the stock and add the potatoes, corn, and turkey meat. Reduce the heat and partially cover. Simmer for 1 hour, or until the stew thickens and the flavors develop. You can add in more stock if desired for a soupier stew.
- Taste and adjust for salt and pepper. Serve.
FOR HOMEMADE TURKEY STOCK
- Add the turkey to a large stock pot along with onion, celery, carrot, leek, and garlic. Add just enough water to cover the turkey. Top with parsley, thyme, bay leaf and peppercorns.
- Bring to a boil, then reduce heat and simmer 40 minutes to 1 hour, or until the turkey is cooked through and very tender.
- Remove from heat and carefully remove the turkey to a large platter (tongs are helpful). Cool slightly, then remove the meat and shred it with forks. Set aside. Discard the turkey bones.
- Strain the turkey broth into a large bowl and discard the solids.
- Use both the turkey stock and shredded turkey meat in the recipe.
Nutrition Information
Alisha says
Very good recipe! I made it exactly as described and it tastes amazing.
Mike H. says
Thank you for the feedback, Alisha.
Christine says
Incredible. I have no other words.
Thanksgiving leftovers will never be the same.
A tradition has begun.
Thank you!
Mike Hultquist says
Boom! Nice!! Glad you like it, Christine. We really LOVE this dish, too.
Amanda says
This was insane! I don't know if I will ever use leftover turkey any other way!
Mike H. says
Haha, I am happy to hear that, Amanda. Thanks a lot!
Lee Koronka says
Loved this recipe. So easy and delicious! I love getting your recipes. I try them all the time.
Mike Hultquist says
Excellent! Thanks, Lee!
Ayanna says
This was goodt!!!! My family smashed it. We had a Cajun injected fried turkey and it paired well with it definitely making this again.
Nancy says
Made this today. Great recipe. Made as written, then as you suggested, went through frig and put in an assortment of leftover veg. calling it Mike's refrigerator stew! yummy.
Mike Hultquist says
Excellent, Nancy! It's a great way to use up extra veggies, right? Glad you enjoyed it!
Marianne says
Oh my giddy aunt!!!! This is the MOST delicious stew I have ever eaten (or made). We had this with buttered cornbread and my husband said he'd ask me to marry him all over again if I made this stew often. 🙂 Ours came out a bit thicker, but that's how we love it. Yum, yum, yum! Thanks for all of your outstanding recipes, and this one in particular.
Mike Hultquist says
This is awesome to hear! Very happy you all enjoyed it! Nice! Thanks for sharing this, Marianne!
Travis says
Another great one Mike. I redehydrated leftover the leftover homemade stuffing to turn into croutons. For my own, I topped with a bit of a cayenne/ghost/habanero powder blend. I love that you encourage everyone to tailor your recipes to everyone's personal preferences. P.S. your hot pepper relish on a simple turkey sandwich with bacon was amazing (trying to use up this turkey)! Thanks for all you give us.
Mike H. says
Thank you, Travis, and you are very welcome. Enjoy!
Lee says
Made this tonight with a combo of leftover turkey breast and leftover roast goose. Used an extra 1/2 TBSP of Cajun. So freaking good! The prep took a while but totally worth it.
Mike Hultquist says
Glad you enjoyed it, Lee!
Ramya says
Cant wait to make this soon for me can i use vegetable stock and tofu i never had turkey stew before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.