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.
- It's especially delicious with turkey made with my big flavor turkey brine recipe.
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
Jacqueline says
Could you use ground turkey with this recipe>
Mike Hultquist says
You sure can, Jacqueline. Let me know how you enjoy it.