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.