Turkey Stew Recipe

5 from 11 ratings

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

Prep Time15

Cook Time1 15

Course: Main Course, Soup

Cuisine: American

Keyword: hearty turkey stew, leftover turkey stew, potatoes, turkey, turkey leg stew, turkey stew

Servings:

Calories: 682kcal

Author: Mike Hultquist

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