Sometimes I feel like this whole blog is just me figuring out how to use up all kinds of weird leftovers and then telling everyone about it. Today is one of those days. The other week, there was turkey leftovers that reeeeaaallllyyy needed to be eaten up. By this point, we’d been eating turkey kind of continuously so it was time to do something more interesting with it. This stew is great because everything cooks up all in one pot. You could also sub the vegetables for more seasonal ones during the spring and summer to switch it up. Also, if you like my blog, you can follow me on Facebook at facebook.com/theadventuresofnutrigirl and you can find me on Bloglovin!
- 4 small to medium potatoes (whatever kind you like to cook with)
- 1 cup frozen corn
- 2 cups frozen carrots
- 3 cups leftover turky, chopped
- 1 tbsp Worcestershire sauce
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/4 tsp paprika
- 2 tsp garlic powder
- 1 1/2 tbsp flour
- Peel the potatoes if you want. Dice them and put them in a large soup pot. Add enough water to the pot to cover the potatoes with 1 cm of water. Put the pot on the stove and cook potatoes on medium-high heat for 20 minutes or until almost cooked.
- Add the corn, carrots, and turkey to the pot, along with 2 cups of hot water. Heat this until boiling, and then let simmer for 5 minutes.
- Add the Worcestershire sauce, rosemary, thyme, basil, paprika, and garlic powder. Stir until all the spices are evenly distributed.
- Add the flour and whisk into the stew to make sure it’s evenly distributed. If you hate thick stew, you can leave out the flour. Similarly, if you like super thick gloopy stew, add more flour until you’re happy.
- Top reheat any leftovers, add 1/4 cup of water and stir well while heating. When you put it in the fridge, it will thicken up even more so it has to be thinned back out.