Make turkey broth and use that as a base for this stew.

Turkey leftovers stew. Web a hearty bowl of stew is the most creative way to use up leftover holiday turkey. Bring to a boil, then reduce heat to medium and cover. Cover the pot and cook until the potatoes are fork tender, about 20 minutes.

About 30 minutes before serving, remove bay leaf and add roasted turkey. Add the leftover turkey, stir to combine, then stir in the flour. Add the garlic, italian seasoning mix and red chili flakes and cook for another minute.

In a small bowl, combine water and flour; Add the chicken broth and half and half. Encase your turkey, stuffing and sprouts in a crumbly shortcrust pastry and serve with simple greens.

Allow at least 30 minutes for the turkey to rest. All it takes is a touch of white wine to elevate this creamy and cheesy casserole. Leftover turkey from the holidays is great for this recipe.

Web stir in the turkey and sprinkle the mixture with the flour, kosher salt and freshly ground black pepper. Highly recommend serving turkey stew with some crusty bread on the side, or dipping them into the stew and letting it soak up the delicious flavors of the broth…yum! Add onion, celery, carrots, potatoes, garlic and mushrooms along with stock, tomato paste, balsamic and seasonings.

Add 2 potatoes in large chunks, turkey, bay leaves and and cook uncovered in the preheated oven at 350f for 45 minutes. Web remove the turkey from the oven when a thermometer inserted into the thickest part of the thigh reads 165 degrees fahrenheit. Web ingredients the main ingredient is, of course, turkey.