Besides taking care of leftover Turkey, it uses mostly ingredients you’ve likely already got in your pantry and still gives off that warm comforting feeling of Thanksgiving dinner, while still offering some different flavor profiles.
- 2 c roasted turkey, shredded or chopped
- 2 tbsp olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 4 gold potatoes, cut into bite size chunks
- 4 oz mushrooms, quartered
- 1 c green beans, frozen or fresh (optional)
- 5 c vegetable stock
- 4 garlic cloves, chopped
- 1 tbsp tomato paste
- ¼ c balsamic vinegar
- 2 tsp salt and more to taste
- ½ tsp pepper
- 1 bay leaf
- 1 tbsp fresh rosemary
- 1 tsp fresh thyme
- ½ tsp parsley
- ½ tsp sage
- ½ tsp paprika
- 3 tbsp starch- corn, potato, or tapioca
Pour oil around bottom of crockpot.
Add onion, celery, carrots, potatoes, garlic and mushrooms along with stock, tomato paste, balsamic and seasonings.
Cook on high for 4 hours or low for 8.
About 30 minutes before serving, remove bay leaf and add roasted turkey.
Also, spoon out 3 tbsp of broth and whisk it together with your starch then pour the mixture into your stew and stir well.
Stew can be frozen in an airtight container for up to 4 months.
Starch can be left out for more of a soup consistency.
Keywords: slow cooker turkey stew, easy turkey stew, Thanksgiving leftover recipe