When the weather gets colder, I’m ready for warm, rustic, flavorful stews. This is a perfect recipe to make after Thanksgiving, allowing you to use up any leftover turkey or with chicken if you want to make it any other time of the year. Hearty herbs, like sage and thyme, are excellent in winter soups and stews. I’m still harvesting both of them from my herb garden because they will continue to grow in colder weather.
After Thanksgiving Turkey Stew with Fresh Sage and Thyme
- 1 tablespoon olive oil
- 1 pound leftover cooked turkey (cut into 1-inch pieces)
- 2 cups chopped onion
- 2 cups diced carrot
- 3 tablespoons chopped fresh sage
- 2 tablespoons minced garlic
- 2 teaspoons black pepper
- 1 tablespoon fresh thyme
- 2 (8-ounce) packages cremini mushrooms (sliced)
- 1/2 cup white whole wheat flour
- 6 cups unsalted chicken or turkey broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 cups diced Yukon gold potatoes
- 1 1/2 cups diced, peeled sweet potatoes
- thyme sprigs (optional)
Heat a Dutch oven over medium-high heat. Add olive oil. Add onions and carrots, cooking for a few minutes. Add sage, garlic, pepper, thyme, and mushrooms. Cook for about 5 minutes. Combine flour with chicken broth in bowl. Whisk until combined. Add broth/flour mixture to the vegetable mixture and bring to a boil, stirring frequently. Add the potatoes and cook for 10 minutes. Add the turkey, Worcestershire sauce and soy sauce, cooking for another 10 minutes or until potatoes are cooked. Season with salt and pepper to taste. Top with a sprig of thyme.
Note: If using uncooked chicken or turkey, first brown the chicken or turkey pieces in some olive oil in the Dutch oven. Remove from pan and set aside. Then follow directions above.