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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


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.


  • 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)



  • 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