Day after Thanksgiving turkey stew
- As much leftover turkey meat as you want
- 1 Tbsp coconut oil or butter
- 1 yellow or white onion, chopped
- 2-4 garlic cloves, pressed or minced
- 2-3 carrots, sliced
- 2-3 celery stalks, sliced (I even use the leaves at the top)
- 1/2 head cabbage, chopped (optional)
- 6-8 cups water + 3 heaping Tbsp chicken or vegetable base (can also use turkey stock or even chicken broth)
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp dried rosemary
- S&P to taste
- 2 Tbsp cornstarch
Put oil or butter in a large pot or dutch oven on medium high heat.
Saute onions until translucent, about 3-5 minutes. Add garlic, carrots, celery and cabbage and saute until slightly tender, about 3-5 minutes.
Add water + base or broth/stock and herbs and bring to a boil. Reduce to medium low and add turkey. Simmer for about 30-45 minutes or until vegetables are tender.
Take cornstarch and mix with about 2-3 Tbsp water or until it mixes well and isn’t quite a paste. Slowly add to stew while stirring. This helps to thicken up the liquid so it’s a stew instead of a soup…or at least that’s what I think the difference is. ;)
Let the stew simmer a few minutes more. Remove from heat, and serve and enjoy.