turkey stew

Slow Cooker Moroccan Chickpea Stew

cooking spray

turkey

tbsp extra virgin olive oil (light)

onion

garlic

tbsp poblano pepper (chopped)

carrots

celery

28 oz can petite diced tomatoes

15 chick peas, drained

low sodium (99% fat free chicken broth*)

turmeric

paprika

coriander

bay leaves

tsp crushed red pepper flakes

salt

Italian parsley

Spray a large nonstick skillet with cooking spray and over medium high heat cook ground turkey for 10-12 minutes.

Break up the ground meat and mix so meat cooks evenly; place in the slow cooker.

To the skillet add the olive oil, onions, pepper, carrots, and celery and sauté until soft, about 8 minutes.

Add garlic and sauté for another 2 minutes.

Transfer to slow cooker along with diced tomatoes, chick peas, spices, broth and gently mix well.

Cover and cook on LOW heat 6 to 8 hours.

Remove bay leaves and serve; garnish with fresh herbs.

A hearty bowl of stew is the most creative way to use up leftover holiday turkey. 

Turkey Stew Recipe

mushrooms

Yukon gold potatoes (2 to 3)

sage sprigs

thyme sprigs

olive oil

black pepper

chicken

cornstarch

dry white wine,

bay leaf

parsley

turkey meat (about 1 pound)

heavy cream

Prepare the following, adding each to the same large bowl as you complete it: Dice 1 large yellow onion (2 cups); quarter 8 ounces cremini mushrooms; thinly slice 3 medium carrots (1 cup), 2 celery stalks (1 cup), and 4 garlic cloves. 

Prepare the following, adding each to a medium bowl as you complete it: Peel and cut 1 pound medium Yukon gold potatoes into 1-inch chunks (3 cups), strip the leaves from a small handful of fresh thyme sprigs and finely chop until you have 1 tablespoon, strip the leaves from a small handful of fresh sage leaves and finely chop until you have 1 tablespoon.

Heat 1/4 cup olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the onion mixture, and season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper. Cook, stirring frequently, until the vegetables are softened and golden-brown, about 8 minutes. Meanwhile, place 1/2 cup of the low-sodium chicken or turkey broth and 2 tablespoons cornstarch in a small bowl and whisk to combine.

Add 3/4 cup dry white wine to the pot and bring to a boil. Cook, stirring frequently and scraping up any brown bits from the bottom of the pan, until almost evaporated, about 4 minutes. 

Add the potatoes, cornstarch mixture, remaining 3 1/2 cups low-sodium chicken or turkey broth, sage, thyme, and 1 bay leaf. Bring to a boil. Reduce the heat to medium and simmer until the broth is thickened and the potatoes are just tender, 10 to 15 minutes. Meanwhile, strip the leaves from 1 small bunch fresh parsley and coarsely chop until you have 1/4 cup. 

Add 3 cups shredded cooked turkey meat and stir to combine. Cook until warmed through, about 3 minutes. Add 1/3 cup heavy cream and stir to combine. Taste and season with more kosher salt as needed. Serve sprinkled with the parsley.

Loaded with veggies and turkey in a creamy, flavorful broth, this turkey stew is the best way to use up that leftover holiday turkey!

Turkey Stew

butter

onion (diced)

flour

poultry seasoning

rosemary

turkey broth (or chicken broth)

baby potatoes (halved, about 3 cups)

green peas (or green beans, thawed)

salt & pepper (to taste)

Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.

Add flour and seasonings and cook 1 minute more.

Stir in broth a bit at a time whisking until smooth after each addition.

Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.

Stir in the turkey &amp; cream, simmer an additional 5 minutes uncovered.

Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.

Garnish with parsley if desired and serve.

Convert leftover turkey into this cozy and chunky turkey stew! Combined with carrots, celery, tomatoes and potatoes for a healthy, warm and hearty meal.

white onion (or yellow or sweet onion, diced)

garlic (minced)

carrots (sliced)

celery (sliced)

chicken broth (or turkey broth)

oz diced tomatoes (drained)

red potatoes (1-inch cubed)

thyme (or dried thyme)

turkey (cooked, diced)

all purpose flour

salt (to taste)

black pepper (to taste)

parsley (optional, garnish)

Prepare/cut all the ingredients.

Heat Dutch oven or pot (at least 6 qt) under medium heat and add olive oil. Once oil is heated, add onions and garlic. Saute until golden brown and fragrant.

Add carrot and celery. Saute for one minute. Then add chicken broth, diced tomatoes, potatoes, thyme and bay leaf. Bring to a boil, lower heat to medium low, and cook for 10 minutes or until potatoes are soft.

Add turkey to stew. Stir to mix well.

Bring 1 cup of broth from the pot into a cup. Add flour to cup. Use a whisk or a fork to mix flour into the broth until flour is mostly dissolved. Add it back into the stew.

Bring heat to medium high, stir to mix well and let stew come to a boil again. Let it cook for a few minutes while soup thickens. Add salt and pepper to taste.

Once soup is thickened, remove form heat.

Garnish with parsley. Serve and enjoy!

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Slow Cooker Moroccan Chickpea Stew

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Top 4 turkey stew recipes from across the web

The most viewed turkey stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Moroccan Chickpea Stew

Turkey Stew Recipe

Turkey Stew

Turkey Stew

The most viewed turkey stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine