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

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.

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Prep Time: 16 minutes

Cook Time: 1 hour

Total Time: 1 hour 16 minutes

Course: Mains

Cuisine: American

Servings: 8 servings

Calories: 184kcal

Author: Heather Cooan

Ingredients

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Large Yellow Onion diced
• 3 Cloves Garlic minced
• 8 Ounces Mushrooms sliced
• 4 Cups Bone Broth + additional stock if it's too thick
• 5 Ribs Celery 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

• Heat oil in a Dutch oven over medium/high heat.
• Add the onion and cook until softened and golden, about 8 minutes.
• Add garlic, mushrooms, season with salt, and cook until mushrooms have released their water and are beginning to brown, another 8 minutes.
• Slowly pour in broth, continually stirring.
• Add celery and carrots.
• Bring to a boil and reduce to a simmer. Cover and simmer for 30-40 minutes until vegetables are tender, stirring occasionally.
• Add herbs, salt, pepper and turkey. Simmer until heated through and serve.

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.

Nutrition

Calories: 184kcal | Carbohydrates: 7g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 167mg | Potassium: 435mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4014IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg

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