Thanksgiving Leftovers Stew

Like many people, I am still faced with a pile of Thanksgiving leftovers several days after the event. I’ve had turkey sandwiches and Brussels sprouts for lunch and midnight snacks of stuffing. And yet despite all that, I still have a ton of food to use. Rather than let them go bad or try to throw them in freezer where they would sit for months, I opted to make a unilateral use of them. It was just a matter of being honest that, no, I wasn’t going to have time to make something with all that turkey meat AND make something with all the left over side dishes AND make something with all the left over turkey stock. So I made an easy turkey stew by throwing everything (Yes, everything) in the crockpot and beefing it up with rice . The cranberry sauce added a pleasant citrus note and the chopped giblets that never made it in the gravy added richness. The left over bread stuffing dissolved and thickened the stew along with a roux.

Thanksgiving leftovers stew

This really is an easy dinner to make while doing weekend housework and will feed everyone (at least in my house) for several days. This will be especially good on a series of days where we are expecting some serious rain and chills. A quick batch of biscuits to go along with the stew makes things perfectly filling and enjoyable. Sure it’s not exactly a low fat salad, but you can go to the gym later when it stops raining.

Approximately 8-12 oz of chopped turkey
Approximately 16-24 oz of left over side vegetables like squash and potatoes.
1 large onion
3 stalks of celery
1 large carrot
2 large bay leaves
1 tsp poultry seasoning
2 tsp rosemary
2 tsp tarragon leaves
Olive oil as needed
3 cups turkey stock
3 cups water
1 cup of rice
1 stick butter
½ cup flour

1) Dice onion, celery and carrot. Season with salt and pepper and sauté until translucent.
2) Add turkey and mix well and then add poultry season, rosemary, tarragon and bay leaves. Mix well.
3) Add liquids and bring to boil.
4) Add everything to a crackpot and then add rice. Allow to simmer for 2-3 hours.
5) Melt butter and add flour and stir frequently over medium heat until roux begin to color to light brown. Add to crick pot and allow to thicken.

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