Turkey Stew Recipe

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Turkey Stew

Vickie Parks


Excellent use of leftover Thanksgiving turkey meat. Like many people, I have spent countless hours searching for unique and appealing ways to serve left-over turkey for the several days that followed our huge Thanksgiving feast. After trying several different soups and stews, my husband and I combined all the things we liked best about our favorite recipes and came up with this wonderful turkey stew recipe. It's our favorite, and the only turkey stew that we even eat anymore.

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15 Min


45 Min


Stove Top


chicken bouillon cube
1 c
hot water
2 c
cooked turkey, cubed
1 large
turkey bone (preferably with a little turkey meat remaining)
2 large
carrots, cut into 1/2-inch pieces
4 stalk(s)
celery, cut into 1/2-inch pieces
1 small
onion, chopped
1 large
tomato, chopped
3 Tbsp
1/2 c
uncooked white rice (see note below)
1/2 c
uncooked wild rice (see note below)
2 tsp
dired parsley
2 tsp
dried oregano
4 c
1/2 tsp
salt, or to taste
1/2 tsp
black pepper, or to taste

Directions Step-By-Step

Preheat broiler. Place turkey bone on broiler pan, and place under preheated broiler for 10 minutes, to enhance the flavoring a bit.
Dissolve the bouillon in the hot water to make a broth; set aside.
Place the turkey meat, turkey bone, all the vegetables, flour, both rices (or egg noodles), spices, chicken broth and water in a large kettle or Dutch oven. Season with salt and pepper, and stir well. Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender, stirring frequently.

NOTE: You can replace both the white rice and wild rice with 1 cup egg noodles (or other pasta), if you wish.
Remove turkey bone, and serve immediately.

About this Recipe

Course/Dish: Turkey Soups
Main Ingredient: Turkey
Regional Style: Canadian
Dietary Needs: Low Fat