Leftover Turkey Stew
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.
Servings: 6 servings
- 2 c roasted turkey shredded or chopped
- 2 tablespoon 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 tablespoon tomato paste
- ¼ c balsamic vinegar
- 2 teaspoon salt and more to taste
- ½ teaspoon pepper
- 1 bay leaf
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh thyme
- ½ teaspoon parsley
- ½ teaspoon sage
- ½ teaspoon paprika
- 3 tablespoon 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 tablespoon 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.
Calories: 225kcal | Carbohydrates: 30g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 1656mg | Potassium: 812mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5806IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 5mg