That’s it, my friends. I hope you enjoy my turkey stew recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! This is one of my go-to recipes when we have leftover turkey in the house, usually from a holiday meal. We include lots of turkey meat and spices, along with potato and corn for a filling and comforting meal, though you can very easily customize it with your favorite vegetables. I also like to make my own turkey stock from scratch when I’m not using leftover turkey, and I’ve included that option in the recipe card for you. Let’s talk about how to make turkey stew, shall we?
Vegetable Oil. For the roux. You can also use butter. All-Purpose Flour. Vegetables. Bell pepper, onion, celery, garlic. Seasonings. Use a Cajun seasoning or Creole seasoning blend or use the following – 1 teaspoon each of paprika, garlic powder, onion powder + ½ each dried oregano, black pepper, sea salt. Turkey Stock. You can also use chicken broth or bouillon, or make your own. I’ve included the recipe in the recipe card. Potatoes. You can also use other root vegetables, like turnip, carrots. Corn. Use fresh or frozen. Cooked Turkey Meat. This recipe is great for leftover turkey, cut into bite sized pieces. HOMEMADE TURKEY STOCK OPTION Bone-In Turkey. Use legs or other turkey parts. Vegetables. Onion, celery, carrot, leek, garlic. Herbs. Parsley, fresh thyme, bay leaf. Black Peppercorns.
You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
