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Photo:Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Jump to recipeWe love a good leftover turkey sandwich, but thisLeftover Turkey Stewis a genius way to use your leftovers. Because the components are already cooked and no one wants to spend all day in the kitchen after Thanksgiving, it comes together in record-setting time. You’ll love that this stew is a protein- and nutrient-packed meal that is hearty and comforting—using up the best parts of your Thanksgiving day meal. You might want to cook a little extra this year, just so you can make this stew. Keep reading for our expert tips on which root vegetables work best and smart substitutions if you don’t have the exact ingredients in the list.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!This recipe is equally delicious with leftover cooked chicken or rotisserie chicken. Be sure to add the chicken at the end of cooking to prevent it from drying out. If you don’t have any leftover cooked chicken, you can prepare thisBasic Whole Roast Chickenahead.We recommend making this stew on the stovetop, but it can also be prepared in a slow cooker.If you want to add potatoes to the stew but don’t have enough, you can use potato flakes as a substitute.Adding root vegetables and cutting your veggies into larger pieces will make your stew heartier and more enjoyable.Nutrition NotesTurkeyis the traditional main protein of Thanksgiving dinner, but you might want to consider eating it all year round. The post-Thanksgiving meal nap is usually blamed on the tryptophan in the turkey, which is one of the many amino acids in this high-protein meat. While the napping tale may or may not be true, the tryptophan in turkey helps your body make serotonin, which is your feel-good chemical and that can elevate your mood and make you happy!This recipe simply calls forroasted vegetables, which could be anything from potatoes or sweet potatoes to green beans and Brussels sprouts. One thing’s for sure: You’ll get plenty of fiber with a good mix of those veggies. With a lot of food to choose from at Thanksgiving, getting enough fiber may be the last thought on your mind. Your digestive system will thank you.Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Jump to recipe
We love a good leftover turkey sandwich, but thisLeftover Turkey Stewis a genius way to use your leftovers. Because the components are already cooked and no one wants to spend all day in the kitchen after Thanksgiving, it comes together in record-setting time. You’ll love that this stew is a protein- and nutrient-packed meal that is hearty and comforting—using up the best parts of your Thanksgiving day meal. You might want to cook a little extra this year, just so you can make this stew. Keep reading for our expert tips on which root vegetables work best and smart substitutions if you don’t have the exact ingredients in the list.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!This recipe is equally delicious with leftover cooked chicken or rotisserie chicken. Be sure to add the chicken at the end of cooking to prevent it from drying out. If you don’t have any leftover cooked chicken, you can prepare thisBasic Whole Roast Chickenahead.We recommend making this stew on the stovetop, but it can also be prepared in a slow cooker.If you want to add potatoes to the stew but don’t have enough, you can use potato flakes as a substitute.Adding root vegetables and cutting your veggies into larger pieces will make your stew heartier and more enjoyable.Nutrition NotesTurkeyis the traditional main protein of Thanksgiving dinner, but you might want to consider eating it all year round. The post-Thanksgiving meal nap is usually blamed on the tryptophan in the turkey, which is one of the many amino acids in this high-protein meat. While the napping tale may or may not be true, the tryptophan in turkey helps your body make serotonin, which is your feel-good chemical and that can elevate your mood and make you happy!This recipe simply calls forroasted vegetables, which could be anything from potatoes or sweet potatoes to green beans and Brussels sprouts. One thing’s for sure: You’ll get plenty of fiber with a good mix of those veggies. With a lot of food to choose from at Thanksgiving, getting enough fiber may be the last thought on your mind. Your digestive system will thank you.Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
We love a good leftover turkey sandwich, but thisLeftover Turkey Stewis a genius way to use your leftovers. Because the components are already cooked and no one wants to spend all day in the kitchen after Thanksgiving, it comes together in record-setting time. You’ll love that this stew is a protein- and nutrient-packed meal that is hearty and comforting—using up the best parts of your Thanksgiving day meal. You might want to cook a little extra this year, just so you can make this stew. Keep reading for our expert tips on which root vegetables work best and smart substitutions if you don’t have the exact ingredients in the list.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oil1½cupschopped yellow onion4cupsunsalted chicken broth2cupsleftover gravy (see FAQs)4cupsleftover roasted vegetables, cut into bite-size pieces3cupsshredded cooked turkey2tablespoonschopped fresh flat-leaf parsley¼teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oil
1½cupschopped yellow onion
4cupsunsalted chicken broth
2cupsleftover gravy (see FAQs)
4cupsleftover roasted vegetables, cut into bite-size pieces
3cupsshredded cooked turkey
2tablespoonschopped fresh flat-leaf parsley
¼teaspoonsalt
¼teaspoonground pepper
Directions
Heat 1 tablespoon oil in a large, heavy pot over medium-high heat. Add 1 1/2 cups onion; cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add 4 cups broth and 2 cups gravy; let the mixture come to a boil, stirring occasionally. Stir in 4 cups leftover vegetables and 3 cups turkey; cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in 2 tablespoons parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Equipment
Large, heavy pot
Frequently Asked Questions
The stew is packed with leftover roasted vegetables from a Thanksgiving meal. If you don’t have any leftover roasted vegetables, you can make these easySheet-Pan Roasted Root Vegetables,Colorful Roasted Sheet-Pan Vegetablesor you can roast any vegetables you have on hand with thiseasy technique. Use whatever vegetables you have available, such as Brussels sprouts, parsnips, sweet potatoes and green beans.
If you don’t have any leftover gravy: Cook 1/4 cup all-purpose flour and 1/4 cup unsalted butter in a saucepan over medium-high heat, stirring constantly, for 1 minute. Gradually whisk in 2 cups unsalted chicken broth. Cook, stirring occasionally, until thickened, about 2 minutes. Stir in 2 teaspoons each chopped fresh sage and chopped fresh thyme and 1/4 teaspoon each salt and ground pepper.
The stew should be placed in an airtight container and refrigerated for 3 to 4 days. It should only be heated once, so portion out only what you’ll be eating in one sitting. To warm it up, heat it on the stovetop over medium heat—the turkey should reach 165°F. You can also freeze the soup in a freezer-safe container and enjoy it within 3 months. Be sure to label the container.
The best part of this stew recipe is that it comes together really quickly. Serve it with some leftover bread or rolls, add asimple green saladand dinner is done.
Eatingwell.com, September 2019
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Nutrition Facts(per serving)428Calories16gFat28gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez
andLinda Frahm
Linda Frahm
