Name: Turkey Stew Recipe
Prep time: 15 min
Cook time: 75 min
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; 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; 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

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?

Hearty Turkey Stew in a bowl, ready to serve

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?

Chunky Turkey Stew in a bowl, ready to serve

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!)

The Spicy Food Lovers' Cookbook - Fiery, No-Fuss Meals, by Michael Hultquist

Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.

Try Some of My Other Popular Recipes

Hearty Turkey Stew in a bowl with lots of potatoes and vegetables

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

This comforting turkey stew is thick and creamy from a rich roux, loaded with tender turkey, potatoes, and flavorful spices, great for leftover turkey.

Save Recipe

Course: Main Course, Soup

Cuisine: American

Keyword: potatoes, turkey

Prep Time: 15

Cook Time: 1 15

Calories: 682kcal

Author: Mike Hultquist

Servings:

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5 from 6 votes

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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