Once melted add the diced onion and saute for 4 minutes, stirring.

Leftover turkey potato stew. Web heat pot over medium high heat. You can add a splash of cream or keep it as it is. Stir in broth a bit at a time whisking until smooth after each addition.

Add the peeled and chopped garlic, carrot, potatoes, and celery stalks, and give it a good stir. Add in the garlic, and cook until fragrant. Bring to a boil, then reduce to a simmer on medium heat for 20 minutes.

Also, spoon out 3 tablespoon of broth and whisk it together with your starch then pour the mixture into your stew and stir well. Cook for 2 1/2 more hours. Web cook on high for 4 hours or low for 8.

Leftovers make this stew super simple but if you want to start with an uncooked turkey breast or thigh, that’s definitely possible. And we don't just mean the turkey—leftover gravy is used to add depth of flavor and body. Wash and pat dry turkey pieces.

Sprinkle the thighs with a little salt as you brown them. Bring to a boil, reduce. Bring to a gentle boil.

Add in the celery, carrots, potatoes, broth, water, and italian seasoning. 32 ounces chicken or turkey stock. Reduce the heat, partly cover, and.