Hearty Turkey Stew (with leftover turkey) Soups & Stews

We love leftover turkey from Thanksgiving, and this Turkey Stew is a full and delicious meal with those leftovers!

Once the festivities are over and you’ve got a fridge full of leftover turkey, we’ve got you covered.  A rich and rustic turkey stew with herbs and veggies is just the thing for a chilly day!

a pot of turkey stew

Leftover Turkey Stew

  • This easy meal turns leftover turkey into a whole new meal, incredibly cozy and delicious.
  • If you’ve got a leftover carcass, you can make turkey broth and add it into this recipe or use boxed chicken broth.
  • This stew has all the fixings to make it warm & filling including root veggies, and, of course, turkey. If you’ve got leftover roasted carrots, parsnips or potatoes, throw them in the pot too!
  • This stew can be cooked on the stovetop or in the crockpot.
  • Turkey Stew is so versatile. Any leftover veggies in the fridge can be added to this recipe!

ingredients for turkey stew


The main ingredient is, of course, turkey. The rest of the ingredients are probably in the refrigerator:

TURKEY: Leftover turkey from the holidays is great for this recipe. Chop or shred into bite-sized pieces.

BROTH: Make turkey broth and use that as a base for this stew. Short on time? Boxed or canned turkey or chicken broth will taste great too. The base of this broth also includes heavy cream for some richness.

VEGETABLES: Carrots, celery, peas (or green beans if you’d prefer), and potatoes are tossed into this stew. Any potatoes will work but baby potatoes don’t Require peeling so they make it easy.

VARIATIONS: As with any stew, there are lots of variations that can be made. Add some sweet corn kernels, beans, or fresh garlic. The meat in this recipe can also be substituted with ground turkey. Look back on to fry the ground turkey before adding it to the soup.

How to Make Turkey Stew

  1. Cook onions with seasonings.
  2. Stir in broth. Add vegetables & simmer.
  3. Stir in cream & turkey (per recipe below).
  4. Add peas & discard bay leaf. Garnish & serve.

Making Turkey Stew SpendWithPennies

Crock-Pot: Slow cook this stew in the crockpot. Toss everything in the pot except for the peas and cream. Cook on high for 4-5 hours. In the last 30 minutes, add the cream, stir, and let cook. Add the peas, discard the bay leaf and let the peas cook for another 2-3 minutes.

How To Thicken

This recipe is thickened with flour (and by simmering uncovered).

SLURRY: Once cooked if you’d Like to thicken it further, you can use a cornstarch slurry much Like we do with our traditional beef stew. Mix equal parts cornstarch and cold water or broth. Drizzle into the simmering stew a little bit at a time to thicken. Start with a tablespoon or so, you may not Require all of the mixture.

POTATOES: Another option is to stir in leftover mashed potatoes or even potato flakes. Extra creamy and good!

More Tips

  • The Turkey is already cooked so add it at the End. You want it to get flavored by the broth but you don’t want to cook it too much so it doesn’t overcook.
  • If you’re using raw turkey (cutlets or breasts) Decrease into ba
  • Decrease the veggies larger for a hearty rustic stew or Decrease them smaller to make things cook a little bit quicker.
  • Use any kind of potatoes but we love baby potatoes or yellow/red potatoes because they don’t Require peeling. Russet potatoes will Require to be peeled.
  • If you swap out peas for green beans, the green beans will Ask for longer to cook.

top view of plated Turkey Stew

Storing Leftovers

Leftover stew will keep in an airtight container in the refrigerator for 3-4 days. This soup does not freeze so well because of the cream. However, it can be made up until the peas and cream are added and then frozen. The peas and cream can be added when it is thawed and reheated.

Use Up That Leftover Turkey!

  • Creamy Turkey Casserole – budget-friendly
  • Cornbread & Turkey Casserole – so simple & creamy
  • Herbed Turkey Stroganoff – a one-pot meal
  • Leftover Turkey Soup – with potato drop dumplings
  • Easy Turkey Wraps – perfect for lunch

Did your family love this Turkey Stew? Be sure to leave a rating and a comment below! 

close up of Turkey Stew in bowls

5 from 2 votes

Review Recipe

Turkey Stew

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Holly Nilsson
Loaded with veggies and turkey in a creamy, flavorful broth, this turkey stew is the best way to use up that leftover holiday turkey!
Print Recipe


  • ¼ cup butter
  • 1 onion diced
  • ¼ cup flour
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dried rosemary
  • 5 cups turkey broth or chicken broth
  • 16 ounces baby potatoes halved, about 3 cups
  • 2 carrots Decrease into 1″ chunks
  • 2 ribs celery Decrease into 1″ chunks
  • 1 bay leaf
  • 2-3 cups cooked turkey
  • cup heavy cream
  • cup frozen 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, Cut heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.
  • Stir in the turkey & 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.

Recipe Notes

To thicken stew further, combine 2 tablespoons cornstarch and 2 tablespoons water in a small dish. Add to boiling stew while whisking until it reaches desired consistency. You may not Require to use all of the mixture. 

Another option is to stir leftover mashed potatoes (or potato flakes) into the broth.

  • The turkey is already cooked so add it at the End just to heat through.
  • Decrease the veggies larger for a hearty rustic stew or Cut them smaller to make things cook a little bit quicker.
  • Use any kind of potatoes but we love baby potatoes or yellow/red potatoes because they don’t require peeling. Russet potatoes will need to be peeled.
  • If you swap out peas for green beans, the green beans will need longer to cook.

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop until heated through. 

Nutrition Information

Serving: 1.5cups, Calories: 516, Carbohydrates: 38g, Protein: 20g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 131mg, Sodium: 1197mg, Potassium: 784mg, Fiber: 4g, Sugar: 5g, Vitamin A: 6257IU, Vitamin C: 29mg, Calcium: 127mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dinner, Main Course, Soup, Turkey
Cuisine American
Turkey Stew in bowls with writing
close up of cooked Turkey Stew with a title
Turkey Stew in a pot and plated with a title

Shepherd’s Pie Soup

Air Fryer Bacon Wrapped Brussels Sprouts

Pumpkin Spice Granola

Apple Pie Cheesecake

In this space, I am always sharing flavorful, fresh, (mostly) healthy recipes that I love to make and eat in my real, actual, every day life. If I wouldn’t eat it in real life, I won’t put in on the blog. You’re cooking for yourself, your family, your roommates, or your friends. I want you to be so excited about these recipes that you eagerly await 5pm when you can go home from work and start cooking.

Microwave Omelette (in a cup)

Crock Pot Mac and Cheese

Hearty Turkey Stew (with leftover turkey) Soups & Stews

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.