AIP Dairy-Free (DF) Gluten-Free (GF) Keto Low-Iron Mains Paleo Recipes Whole30
Turkey Stew (GFDF, Keto, Paleo, AIP, Whole30, Low Iron)
November 30, 2020
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Turkey Stew

Thanksgiving leftovers don’t have to be eaten like a repeat of Thanksgiving dinner. You can use leftover turkey to make any dish you would normally use chicken in. This turkey stew is a great way to use up leftover thanksgiving turkey.

You can use any leftover poultry in this recipe, even throw in your leftover veggies. If you do add leftover veggies, make sure they are added at the last minute to just warm them up. If they’re in too long they’ll just get soggy and gross since they’re already cooked.

Dutch Oven

You’ll need a heavy bottomed pot or Dutch oven for this turkey stew recipe. You can also toss this in your slow cooker if you prefer.

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Additional Ingredient Options

I’ve omitted starchy root veggies in this recipe to keep the carb count low, but you can definitely add in your favorite root vegetable. This will make the stew heartier. Some good options are rutabaga, parsnip, turnip, and of course, potatoes.

I’ve even seen radishes used in place of these other root veggies in soups and stews, but I didn’t care for it when I tried using radishes. I can’t get down with boiled radishes. They’re weird.

One other ingredient you could add is heavy cream. If you can tolerate dairy, adding heavy cream to this turkey stew will amp up the richness factor in a major way.

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Turkey Stew

Turkey Stew (GFDF, Keto, Paleo, AIP, Whole30, Low Iron)


  • Author: Heather Cooan
  • Prep Time: 16 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 1 hour 16 minutes
  • Yield: 8 Servings 1x
  • Diet: Gluten Free

Description

Thanksgiving leftovers don’t have to be eaten like a repeat of Thanksgiving dinner. You can use leftover turkey to make any dish you would normally use chicken in. This turkey stew is a great way to use up leftover thanksgiving turkey.


Scale

Ingredients

  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Yellow Onion (large, diced)
  • 3 Cloves Garlic (minced)
  • 8 Ounces Mushrooms (sliced)
  • 4 Cups Bone Broth (+ additional stock if it’s too thick)
  • 5 Celery Ribs (chopped)
  • 3 Medium Carrots (peeled and sliced)
  • 6 Cups Turkey (cooked and diced/shredded)
  • 2 Tablespoons Herbs de Provence
  • Salt
  • Black Pepper (Omit for AIP)

Instructions

Notes

  • This recipe was created to use up leftover turkey from Thanksgiving. Any poultry will work just as great – poached or rotisserie chicken are good options.
  • For additional bulk, add in your favorite cubed root veggie and account for the additional starch. Turnips, parsnips, rutabaga, potato, whatever you like that fits in your way of eating will work great.
  • You could also add in a cup of heavy cream for a richer stew if you can tolerate dairy.
  • Category: Mains
  • Method: Simmer
  • Cuisine: American

Keywords: turkey stew

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About author

Heather Cooan

Heather is a marketing executive turned nutrition consultant and educator. Heather advocates for informed consent, bodily autonomy, and healthcare authorship. She speaks and writes on nutrition and lifestyle design interventions for health recovery. Heather successfully recovered her health from vulvar cancer, Hashimoto's, and lichen sclerosus. She reversed estrogen dominance, insulin resistance, arteriosclerosis, and fatty liver utilizing a food-as-medicine and integrated clinical treatment approach. Heather is a certified Functional Diagnostic Nutrition® Practitioner and Nutrition Therapy Practitioner.

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