Turkey Vegetable Stew
By Dishing Up the Dirt
This turkey vegetable stew is the best comfort food for chilly weather.
Ingredients
Turkey Stock
- 1 leftover (cooked) turkey carcass (it should be about 4 pounds with most of the meat off)
- 2 large yellow onions, cut into large chunks (no need to peel)
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 2 bay leaves
- 4 thyme sprigs
- 2 sprigs fresh rosemary
- 1 tablespoon black peppercorns
- salt to taste
- about 1 gallon of water
Turkey Stew
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves of garlic, minced
- 2 stalks of celery, chopped
- 2 medium sized carrots, roughly chopped (peeling is optional)
- 2 medium sized parsnips, roughly chopped (peeling is optional)
- 1-2 rutabagas, peeled and roughly chopped
- 2 yukon gold potatoes, roughly chopped
- 5 cups turkey stock
- 4 thyme sprigs
- 1 bay leaf
- 2 cups roughly chopped skinless turkey meat
- salt and pepper to taste
Overview
Prep Time
25 minutes
Cook Time
3 hours
Serves
6
Instructions
Step 1
Using a sharp knife, cut the carcass into smaller pieces. In a large pot add the carcass, vegetables, herbs, peppercorns, pinch of salt and water. Bring to a boil. Reduce the heat and simmer for 2 hours. Skim off any scum that rises to the surface and strain the stock. Reserve 5 cups of stock for the soup and refrigerate or freeze the rest.
Step 2
Heat the oil in a large soup pot or dutch oven over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes. Add the celery, carrots, parsnips, rutabagas, and potatoes. Cook for about 5 minutes. Add the stock and herbs. Bring to a boil. Reduce the heat and simmer for 30 minutes. Add the turkey and continue to simmer for another 20 minutes or so. Discard the herbs and season to taste with salt and pepper. Serve warm with toasted bread and enjoy.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
