Leftover Turkey Brunswick Stew Recipes

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LEFTOVER TURKEY STEW



Leftover Turkey Stew image

This hearty and healthy turkey stew recipe is just about the best use of Thanksgiving leftovers we can think of. And we don't just mean the turkey. The stew is packed with leftover roasted vegetables--use whatever vegetables you have on hand, such as Brussels sprouts, parsnips, sweet potatoes and green beans. And leftover gravy is used to add depth of flavor and body. Possibly the best part of this stew recipe? It comes together really quickly--because don't we all need a 20-minute dinner after the craziness of Thanksgiving? Add some leftover bread or rolls and dinner is done. This recipe is equally delicious with leftover cooked chicken or rotisserie chicken, and we've included instructions for making a quick gravy in case you don't have leftovers, so you can serve this Thanksgiving-in-a-pot year-round.

Provided by Robin Bashinsky

Categories     Turkey Leftover Recipes

Time 20m

Number Of Ingredients 9

1 tablespoon olive oil
1 ½ cups chopped yellow onion
4 cups unsalted chicken broth
2 cups leftover gravy (see Tip)
4 cups leftover roasted vegetables, cut into bite-size pieces
3 cups shredded cooked turkey
2 tablespoons chopped fresh flat-leaf parsley
¼ teaspoon salt
¼ teaspoon ground pepper

Steps:

  • Heat oil in a large heavy pot over medium-high heat. Add onion; cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add broth and gravy; let the mixture come to a boil, stirring occasionally. Stir in leftover vegetables and turkey; cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in parsley, salt and pepper.

Nutrition Facts : Calories 428.1 calories, Carbohydrate 27.8 g, Cholesterol 88.3 mg, Fat 15.6 g, Fiber 4.7 g, Protein 38.5 g, SaturatedFat 3.2 g, Sodium 870.8 mg, Sugar 9.8 g

AUNT DOT'S BRUNSWICK STEW



Aunt Dot's Brunswick Stew image

This recipe is adapted from a recipe shared by our Aunt Dot. The ground turkey makes it healthier, although ground beef can be used instead. Can be made in a slow cooker for an easy yummy meal! Good Virginia cooking!

Provided by Karen

Categories     Soups, Stews and Chili Recipes     Stews     Brunswick Stew Recipes

Time 3h30m

Yield 6

Number Of Ingredients 13

2 cups water
2 potatoes, diced
1 onion, chopped
1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, with liquid
2 (14.5 ounce) cans peeled and diced tomatoes with juice
1 pound ground turkey
4 slices bacon, diced
3 teaspoons salt, or to taste
3 teaspoons ground black pepper, or to taste
3 teaspoons garlic salt, or to taste
1 tablespoon sugar
1 tablespoon all-purpose flour

Steps:

  • Bring water to boil in a saucepan; add potatoes, and boil until tender ( about 15 minutes).
  • Pour the potatoes and the water used to boil them into a large pot. Stir in onion, peas, corn, tomatoes, ground turkey, and bacon. Bring to a boil. Cover, reduce heat to medium-low, and simmer for 2 hours, stirring occasionally.
  • Stir in the salt, pepper, garlic salt, and sugar. If stew appears too watery, stir together flour and some of the stew liquid in a small cup, and then stir mixture into the stew. Continue cooking for 1 hour.

Nutrition Facts : Calories 398.6 calories, Carbohydrate 42.7 g, Cholesterol 72.4 mg, Fat 15.6 g, Fiber 6.8 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 2859.3 mg, Sugar 11.1 g

BRUNSWICK STEW



Brunswick Stew image

On New Year's Day, we invite friends over and have our favorite New Year's Day foods. I make what I thought this was the traditional Brunswick Stew recipe. I have searched the site and none sound like this! Maybe it is only traditional with us! Each year, at Thanksgiving and Christmas, I make turkey stock from our leftover birds. It is way too simple to even write a separate recipe. After dinner, I cut the meat from the bones (of the turkey) that we want to have for leftovers, sandwiches, or other good meals and refrigerate it. Then I put the carcass, the gravy, the neck, turkey skin, a squirrel (if we have one), and a rabbit (if we are lucky) into the pan I cooked the turkey in, along with about 2 quarts of water. I simmer this until time to go to bed, then put it on the deck (it is as cold or colder out there than it is in the refrigerator), and put a couple of bricks on the lid to keep any animals from stealing our broth. The next day, (bring pan back into kitchen) heat to warm, remove bones, and skim fat. Freeze broth and meat and save for New Year's Day. The amounts are approximate.

Provided by Sweetiebarbara

Categories     Stew

Time 6h

Yield 16 quarts, 40 serving(s)

Number Of Ingredients 12

2 quarts turkey stock
2 lbs turkey meat
1 rabbit (cut up) (optional)
1 squirrel (optional)
3 quarts tomatoes (canned)
5 onions (chopped)
1 tablespoon butter
5 potatoes (peeled and cubed)
1 lb baby lima beans
1 1/2 lbs white shoepeg corn
1/2 cup sugar
1 teaspoon fresh ground pepper

Steps:

  • Put stock, meat, and tomatoes in large stock pot and simmer gently.
  • Add potatoes.
  • Sauté onions in butter and add to pot.
  • Simmer this for 3 to 5 hours.
  • Add limas, corn, sugar, and pepper last 30 minutes of cooking.
  • Stir frequently to keep from scorching bottom of pan, or put on "reducer".
  • Correct seasoning and serve.

Nutrition Facts : Calories 105.4, Fat 1.3, SaturatedFat 0.5, Cholesterol 15.6, Sodium 29.1, Carbohydrate 17.1, Fiber 2.5, Sugar 4.7, Protein 7.5

LEFTOVER TURKEY STEW



Leftover Turkey Stew image

Got this recipe from our daughter and wanted to share it with my "zaar" friends. It has a few unusual twists which is typical of her cooking; she's a great cook and this recipe shows it!

Provided by Judikins

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
1 medium onion, chopped
1 -2 large carrot, cut crosswise in 3/4-inch slices
1 -2 celery rib, cut crosswise in 3/4-inch slices
1 small rutabaga, cut in 1-inch pieces
2 cups hot chicken stock or 2 cups turkey stock
1 bay leaf
1 crispin apple, peeled, cored and cut in 1-inch pieces (or granny smith)
1 medium sweet potatoes or 1 medium yam, peeled and cut in 3/4-inch pieces
3 cups diced cooked turkey
1/2 cup cranberries (fresh, frozen, or dried)
1/2 teaspoon dried thyme
1 teaspoon ground sage
salt & freshly ground black pepper

Steps:

  • In small Dutch oven, heat the oil over medium-high heat.
  • Saute onions until soft, about 4 minutes.
  • Add carrots, celery and rutabaga. Cover tightly and cook over medium-high heat ~10 minutes.
  • Add the stock and bay leaf. Cover and cook the stew for 10 minutes.
  • Add the apple and sweet potato, thyme and sage. Cover and simmer until the vegetables are done ~15 minutes.
  • Once the veggies are soft, take about half out and blend them with a hand mixer with one more cup of chicken broth. Stir back into veggie mix, add turkey, cranberries, 1/2 cup half-and-half, and heat through.
  • Serve with cooked noodles or rice.

Nutrition Facts : Calories 301.7, Fat 9.6, SaturatedFat 2.2, Cholesterol 79.8, Sodium 501.3, Carbohydrate 18.2, Fiber 3.5, Sugar 8, Protein 34.4

LEFTOVER TURKEY BRUNSWICK STEW



Leftover Turkey Brunswick Stew image

A delicious and easy way to use your leftover Thanksgiving or Christmas turkey. I use leftover fried turkey breast with skin and dark meat, quick prep time if using a food processor. My version of Brunswick stew has become a family favorite!

Provided by Sapphire

Categories     Brunswick Stew

Time 2h45m

Yield 10

Number Of Ingredients 14

1 tablespoon vegetable oil
2 small yellow onions, chopped
4 ½ cups chopped cooked turkey
2 (28 ounce) cans diced tomatoes
1 (15 ounce) can diced potatoes, drained
6 cups water
1 cup ketchup
1 cup hickory-flavored barbecue sauce
¼ cup vinegar
1 tablespoon Worcestershire sauce
½ teaspoon hot pepper sauce
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 (15.25 ounce) cans whole kernel corn, drained

Steps:

  • Heat the vegetable oil in a large stock pot over medium heat. Cook and stir the onion in the hot oil until softened and translucent, about 5 minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbecue sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally. Add corn and cook another 30 minutes.

Nutrition Facts : Calories 319.3 calories, Carbohydrate 44.1 g, Cholesterol 47.9 mg, Fat 5.5 g, Fiber 4.3 g, Protein 23.2 g, SaturatedFat 1.4 g, Sodium 1598.9 mg, Sugar 20.4 g

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