I’ll be honest, I’m not a huge fan of things that take 900 steps to make (unless it’s a dessert, then sue me, but I’m LIVING In the kitchen to make something deliciously decadent like my Honey Pie with Brie–totally worth it). But for entrees (which are supposed to be the star of the meal, but gimme a break–DESSERT?!), I like a fast, easy recipe that I can really just slap together quick as a whip. And for those rough days after a holiday where my body is spent and my mind mush, I really need something easy. Enter the 3-Ingredient Leftover Turkey Stew recipe. My mom used to make this for lunch on Saturday after Thanksgiving. Always a treat. Always. Now I make it and am SO super glad mom showed me just how easy a delicious meal really can be.
When picking the correctly-sized turkey for Thanksgiving dinner (or any meal), you are inherently running a risk, gambling perhaps, that there will be one of three things: (1) too little meat to go around–and the last person in the “buffet” line gets nothing but gristle; (2) too much meat–so much so that you are facing a month or more of turkey sandwiches; or (3) the exact right amount of meat for all your meat-loving guests–but we all know this is a figment and can only be achieved when your guests each bring their pet unicorns and dive to your house in their all-electric-SUV’s.
Set of 4 Speckled Ceramic Soup Bowls With Spoons – 22-Ounces Each
Round Soup Spoons, AmoVee Wholesale Stainless Steel Alpha, Set of 8MAGIC Wand Salt and Pepper Shakers
Make-believe world, I do not live in. I know that there will be WAAAY too much meat sitting there on my table and that my family will be gnawing on those bones for at least a week. That’s where I really have to start getting creative.
Leftover Turkey Stew Ingredients
- 2 cups cooked turkey cubed
- Mixed vegetables, 15 ounce can
- Chicken Broth, 14 ounce can (you could alternatively just dump in 2-3 cups of water and a cube of chicken bullion or chicken base–either will do in a pinch)
How to Make Leftover Turkey Stew
Pour all ingredients into a large sauce pan or dutch oven, bring to a boil, reduce heat and simmer until turkey and vegetables are hot then serve. This soup is also good with mushrooms added (just toss off a can while it’s still heating), and sometimes I serve it garnished with shredded cheddar cheese or parsley.
This is really yummy with a leftover, stale piece of bread or yeast roll…just dunk and you’ll see…you’ll see…
3-Ingredient Leftover Turkey Stew
3-Ingredient Leftover Turkey Stew is just one of those meals that you can't get enough of after the holidays. It'll make you sad you ran out of Turkey...eventually.
Ingredients
- 2 cups cooked turkey cubed
- Mixed vegetables, 15 ounce can
- Chicken Broth, 14 ounce can (you could alternatively just dump in 2-3 cups of water and a cube of chicken bullion or chicken base–either will do in a pinch)
Instructions
- Pour all ingredients into a large sauce pan or dutch oven, bring to a boil, reduce heat and simmer until turkey and vegetables are hot then serve. This soup is also good with mushrooms added (just toss off a can while it’s still heating), and sometimes I serve it garnished with shredded cheddar cheese or parsley.
I love this recipe for Leftover Turkey Stew, but, if you’re feeling the pressure of that leftover turkey, be sure to check out our other turkey recipes that might float your boat come Wednesday after the big T-Day:
