This hearty turkey stew recipe is just about the best use of Thanksgiving leftovers we can think of.
And we don’t just mean the turkeyleftover gravy is used to add flavor and body.
Add 4 cups broth and 2 cups gravy; let the mixture come to a boil, stirring occasionally.
Photo:Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Stir in 2 tablespoons parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Use whatever vegetables you have available, such as Brussels sprouts, parsnips, sweet potatoes and green beans.
Gradually whisk in 2 cups unsalted chicken broth.
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Cook, stirring occasionally, until thickened, about 2 minutes.
Start by removing a small amount of the broth from the stew (or use cold water).
Then, mix this liquid with 1 to 4 tablespoons of all-purpose flour or cornstarch in a 50:50 ratio.
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
Begin with 1 tablespoon, as you may not need much to achieve the desired thickness.
The stew should be placed in an airtight container and refrigerated for 3 to 4 days.
It should only be heated once, so portion out only what youll be eating in one sitting.
To warm it up, heat it on the stovetop over medium heatthe turkey should reach 165F.
you’re free to also freeze the soup in a freezer-safe container and enjoy it within 3 months.
Be sure to label the container.
The best part of this stew recipe is that it comes together really quickly.
Serve it with some leftover bread or rolls, add asimple green saladand dinner is done.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
