A cozy post-holiday classic
After the feast comes the comfort. Once the last slice of pie has been claimed and the turkey platter looks a little too familiar, it’s time for a second act — one that’s just as satisfying, but far easier on the prep.
Helene’s Thanksgiving Leftover Turkey Stew is a cold-weather staple — a cozy, nourishing way to turn leftovers into something wonderful. Hearty vegetables and leftover Thanksgiving turkey come together in a velvety broth.
Perfect for lazy afternoons, long walks, or curling up with that last glass of wine by the fire.
Ingredients
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Leftover Thanksgiving turkey (or 1 pre-cooked chicken)
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9 cups chicken broth
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1 onion, sliced
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4 Yukon or yellow potatoes, peeled and cut
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4 carrots, peeled and cut
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2 celery stalks, cut
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A handful of green beans, cut
Directions
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In a large soup pot, heat the chicken broth with onions and potatoes. Cook until potatoes are just tender.
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Add carrots, celery, and green beans. Boil briefly until vegetables are al dente, then turn off the heat.
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In a double boiler, make the roux: melt 6 tbsp butter, stir in 6 tbsp flour, and season with
1½ tsp salt, 1½ tsp celery salt, 1½ tsp paprika, and ¼ tsp pepper. -
Slowly whisk in some broth to the roux until smooth, then combine with the rest of the soup.
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Stir in the turkey and heat until warmed through.
Serves 6–8.
Best enjoyed in stretchy pants. 😉