This hearty turkey stew recipe is my favorite way to use leftover turkey. I start mine with a rich dark roux with the holy trinity of bell pepper, onion and celery, then simmer the turkey with potatoes, corn and Cajun spices until everything turns thick, rich and cozy. One pot, big flavor, and plenty for a crowd.
I've got a big pot of hearty turkey stew going in my kitchen, my friends. Want a bowl? I make this every year after Thanksgiving and again after Christmas, when the fridge is jammed with leftover turkey and I want something warm that doesn't taste like a repeat of the holiday dinner.
Most turkey stews lean on herbs and a cornstarch slurry. Mine gets the Louisiana treatment. I cook flour and oil low and slow until the roux turns deep brown and nutty, which gives the stew the thicker body and toasty flavor you can't get any other way. Add good scoop of Cajun or Creole seasoning for the perfect touch of warmth.
No leftovers? No problem. I'll show you how to make it with turkey legs, thighs or breast, plus how to adapt it for the slow cooker or Instant Pot. I'll also show you how to push the heat from mild to wild.
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.
- Oil and Flour. For the dark roux, which is a huge flavor builder and thickens the stew perfectly. Use vegetable oil, or butter for a richer flavor.
- The Holy Trinity. Bell pepper, onion and celery, the classic Cajun and Creole base.
- Garlic. Lots of it.
- Cajun or Creole Seasoning. Use your favorite brand or my homemade Cajun seasoning or Creole seasoning blend. The recipe card also lists a simple paprika and garlic blend if you'd rather skip the cayenne.
- Turkey Stock. Homemade is best, but chicken stock or bouillon works fine.
- Potatoes. Yukon golds hold their shape. Russets break down a bit and thicken the stew.
- Corn. Fresh or frozen.
- Cooked Turkey. Leftover roast turkey, white or dark meat, shredded or cut into bite-size pieces. Smoked turkey is amazing here.
- Optional Carrots. Plenty of folks like carrots in a turkey stew. See the recipe notes.
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. Stir constantly and don't walk away. If you see black flecks or smell scorching, toss it and start over. A burnt roux turns the whole pot bitter. 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. The stew thickens as it sits. Stir in a splash of stock if you want it looser.
No Leftovers? Use Turkey Legs, Thighs or Breast
You don't need a holiday bird to make this stew. Here's how you can make it with fresh turkey.
- Turkey Legs. Best option. Simmer the legs with aromatics to make the homemade turkey stock in the recipe card, then shred the meat and use both in the stew. You get rich stock and tender meat all in one.
- Turkey Thighs. Treat them like legs. Bone-in thighs make great stock and shred very nicely.
- Turkey Breast. Cut raw boneless breast into 1-inch chunks and add it for the last 20 to 25 minutes of simmering, until it reaches 165°F. Breast meat dries out if you cook it the full hour.
- Ground Turkey. A reader asked about this one, and yes, it works. Brown 1 1/2 pounds of ground turkey in a separate pan, drain it, and add it with the stock.
Boom! Done! Your turkey stew is ready to serve. Looks great, doesn't it? How are you going to serve yours?
Slow Cooker and Instant Pot Turkey Stew
For either method, make the roux on the stovetop first. You can't make a dark roux in a slow cooker, and the Instant Pot's sauté setting tends to scorch it, which affects the flavor.
Slow Cooker Turkey Stew. Make the roux, then cook the trinity, garlic and seasoning as directed. Scrape it all into the slow cooker. Whisk in the stock, then add the potatoes and corn. Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are tender. Stir in the cooked turkey for the last 30 minutes so it stays tender. Using raw turkey thighs? Add them at the start, cook on LOW for 7 to 8 hours, then shred.
Instant Pot Turkey Stew. Make the roux and cook the vegetables on the stovetop, then add everything to the Instant Pot. Whisk the stock in completely and scrape the bottom clean. Layer the potatoes and corn on top without stirring. Pressure cook on HIGH for 5 minutes, then natural release for 10 minutes. Stir in the cooked turkey and simmer on SAUTÉ for a few minutes to heat through.
How Spicy Is This Turkey Stew?
As written, it's mild to medium. Most of the heat comes from the cayenne in your Cajun seasoning, and brands vary a lot. Here's how to adjust it.
- Mild. Use the paprika and garlic blend from the recipe card instead of Cajun seasoning.
- Medium. Add a chopped jalapeño with the trinity, or 1/2 teaspoon cayenne with the seasoning.
- Hot. Add 2 chopped serrano peppers or a minced habanero with the trinity.
- Wild. A pinch of ghost pepper powder, plus your favorite Louisiana-style hot sauce at the table.
Want a smoky kick? Brown some sliced andouille sausage before you start the roux and add it back with the turkey.
Recipe Tips & Notes
- This turkey stew is perfect for leftover turkey from the holidays, so feel free to make yourself a big turkey.
- It's especially delicious with turkey made with my big flavor turkey brine recipe.
- Make the roux ahead. Cool it and refrigerate it for up to a week, or freeze it. It turns this into a 45-minute weeknight stew.
- Gluten-free. Use sweet rice flour or a gluten-free all-purpose blend for the roux.
- Soup or stew. Use 6 cups of stock for a soupier pot, as the card notes.
- Other veggies. Carrots, parsnips, sweet potatoes, green beans and peas all work. Add peas at the very end. It's also great with spinach or other greens simmered through.
What to Serve with Turkey Stew
I love it with a big piece of crusty bread for dunking or a wedge of jalapeño cornbread. Spoon it over white rice for a Louisiana-style dish, or serve it with biscuits and a simple green salad.
Don't forget the hot sauce, my friends!
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.
The roux thickens the stew as it cools, so add a splash of stock when you reheat. Frozen potatoes can soften a little, but the flavor holds up great.
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!
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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.
Notes
- Optional Carrots. Add 2 medium carrots, peeled and sliced, with the potatoes.
- Heat Level. Mild to medium, depending on your Cajun seasoning. For more heat, cook 1 or 2 chopped jalapeños or serranos with the bell pepper, onion and celery, or add 1/2 teaspoon cayenne with the seasoning.
- No Leftover Turkey? Use the homemade turkey stock directions to cook turkey legs or thighs, then shred the meat. Or add 1 1/2 pounds of raw turkey breast, cut into 1-inch chunks, for the last 20 to 25 minutes of simmering, until it reaches 165°F.
- Ground Turkey. Brown 1 1/2 pounds of ground turkey separately, drain it, and add it with the stock.
- Slow Cooker. Make the roux and cook the vegetables on the stovetop. Transfer to a slow cooker with the stock, potatoes and corn. Cook on LOW 6 to 7 hours or HIGH 3 to 4 hours. Stir in the cooked turkey for the last 30 minutes.
- Instant Pot. Make the roux and cook the vegetables on the stovetop. Transfer to the Instant Pot, whisk in the stock, and scrape the bottom clean. Top with the potatoes and corn without stirring. Pressure cook on HIGH for 5 minutes with a 10-minute natural release. Stir in the turkey and heat through on SAUTÉ.
- Gluten-Free. Make the roux with sweet rice flour or a gluten-free all-purpose blend.
Nutrition Information
FAQs
How do you thicken turkey stew?
This recipe thickens itself with a dark roux made from flour and oil. If you want it thicker, simmer it uncovered for another 10 to 15 minutes, or mash a few of the potatoes against the side of the pot and stir them in.
Can you make turkey stew with raw turkey?
Yes. Simmer turkey legs or thighs to make stock and shred the meat, or add raw turkey breast chunks for the last 20 to 25 minutes of cooking, until they reach 165°F.
Can I use ground turkey in turkey stew?
Yes. Brown 1 1/2 pounds of ground turkey in a separate pan, drain it, and add it with the stock in place of the cooked turkey.
Can I make turkey stew in a slow cooker or Instant Pot?
Yes, but make the roux on the stovetop first. Then cook it on LOW for 6 to 7 hours in a slow cooker, or for 5 minutes at HIGH pressure in an Instant Pot. Stir in the cooked turkey at the end.
What's the difference between turkey stew and turkey gumbo?
Both start with a dark roux and the holy trinity. Gumbo is thinner, usually includes sausage and often okra or filé, and gets served over rice. This stew is thicker and heartier, loaded with potatoes and corn. Try my turkey gumbo if you want the soupier route.
NOTE: This recipe was updated on 10/12/26 with new information, including how to make it with turkey legs, thighs or breast, slow cooker directions, ways to make it spicier, an optional carrot add-in, and a new FAQ section. The recipe itself hasn't changed.
Jacqueline says
Could you use ground turkey with this recipe>
Mike Hultquist says
You sure can, Jacqueline. Let me know how you enjoy it.