Thanksgiving is the precursor to the Christmas season. The BIG day for the humble turkey and supporting side dishes. It’s also the holiday that is centered more around history and celebrating with loved ones, without the attachment & stress of finding gifts. It’s also when most households cook a giant turkey bird with the intention of leftovers to last them for days spent in pjs, taking brisk walks outdoors or putting up the Christmas tree. And although there are no gifts to open on Thanksgiving, there are indeed many black Friday shoppers (I see you).
Why not use the Thanksgiving holiday to try a new flavor on leftovers? How about trying a new Turkey Stew?
In this recipe, you will learn a better alternative than just the old turkey sandwich that’s been reheated. This turkey stew helps elevate those turkey leftovers and bring new flavors to the palate. Best of all, it’s easy and everything goes into one pot meal. What could be better than celebrating fewer dishes the day after Thanksgiving?
2 TB extra virgin olive oil
2 TB butter
1 white onion, diced
3 cloves of garlic, minced
8 oz crimini mushrooms sliced
¼ cup flour
½ cup white wine
4 cups poultry stock
1 TB chicken base
5 stalks of celery
4 large carrots peeled and sliced
4 Yukon gold potatoes peeled and diced
6 cups cooked, shredded turkey (from leftover thanksgiving) OR chicken
1 TB thyme
1 TB parsley
3 TB Kosher salt, divided
1-2 TB Pepper
¾ cup heavy cream/whole milk or half n half
Heat oil and butter into a hot pan- heavy bottom preferred such as cast iron. Add onion and cook until soft. Add garlic and mushrooms to the pot and season with 1.5 TB salt in order for the veggies to release their water. They should be slightly brown. Add flour and stir for 2-3 minutes then pour in wine & broth while continually stirring. Add the base, celery, carrots and potatoes. Bring to boil and reduce to a simmer. Cover and simmer for 30-40 minutes until veggies are soft and tender, stirring occasionally. Add herbs, salt, pepper and turkey and then the cream/milk or half n half. Simmer until heated through. Serve with sourdough rolls.
