Paleo Leftover Turkey Stew (Instant Pot and Stovetop)


This Leftover Turkey Stew (Instant Pot and Stovetop) is quick, easy, and also a lighter fare from the Thanksgiving feast you just endured, using some of the same ingredients!

So, for my turkey broth…here’s my tradition. For roasting the turkey, I cut a large onion and scatter it in the bottom of my roasting pan. I add about 4 quartered garlic cloves in addition to 2 cups of chicken broth. I then scatter a packet of “poultry herbs”…thyme, sage, rosemary. This creates my “aromatics” base. For my turkey, I melt a stick of butter and brush the insides and out and then simply season it with salt and pepper. I then stuff the inside with sliced apples, oranges, and herbs. I slow cook this tented with aluminum foil for a couple of hours at 200 degrees F. The liquid is usually gone by then. I add another couple cups of liquid and drizzle oil on the bird and crank the temp up to 325. I cook it for another hour. I then remove the foil and crank up the temp to 375. I then baste the turkey every 15 minutes until it reaches 165 degree internal temp. If the wing tips or some spots are getting browned too quickly, I add a few sprigs of thyme over these areas to protect them (and flavor them!).

OK…you were interested in the broth ~ I got side-tracked. For the broth, place about 7 cups of water into a large pot. Insert the turkey bones/carcass…and the neck and giblets (or whatever is leftover from any homemade gravy you may have made). Some folks don’t like to include the liver in the broth ~ but I like it. It’s up to you. I also add the aromatics from the bottom of the roasting pan…however, I throw away the apple and orange. Bring to a boil and then simmer lidded for 2 hours. Strain the liquid. Refrigerate covered overnight and then skim the fat layer from the top and discard. You should have some awesome jiggly, tasty broth! Use half…freeze half (for up to 6 months)!

Paleo Leftover Turkey Stew

Paleo Leftover Turkey Stew

Ingredients

  • 1 tablespoon avocado oil, or preferred cooking oil
  • 1 small onion, diced
  • 2 large carrots, peeled and diced
  • 3 stalks of celery, diced
  • 2 cups diced potatoes, sweet potatoes, or parsnips, peeled
  • 3 cups diced cooked turkey
  • 14.5-ounce can diced tomatoes, including juice
  • 5 cups turkey broth
  • 1 tablespoon leftover cranberry sauce
  • 1 teaspoon dried minced garlic, or 2-3 fresh cloves
  • salt and pepper, to taste

Directions

  1. INSTANT POT COOKING:
  2. Press the “Saute” button on Instant Pot. Heat the oil. Place the onions, carrots, and celery in the oil and stir-fry for 3-5 minutes until onions are translucent.
  3. Add the potatoes, diced tomatoes, and turkey broth. Stir. Add cranberry sauce, thyme, and minced garlic.
  4. Lock lid. Press the “Soup” button and cook for the default time of 30 minutes. When timer beeps, quick release pressure until lid unlocks. Remove thyme stems and discard.¬†Taste. Add salt and pepper as necessary (this will vary depending on how salty your broth is or isn’t).
  5. Serve in 6 bowls and garnish with additional thyme leaves.
  6. Enjoy!

Directions

  1. DUTCH OVEN COOKING:
  2. In a Dutch Oven over high, heat the oil. Add the onions, carrots, and celery in the oil and saute for 3-5 minutes until onions are translucent.
  3. Add the potatoes, diced tomatoes, and turkey broth. Stir. Add cranberry sauce, thyme, and minced garlic.
  4. Simmer lidded for 40 minutes. Remove thyme stems and discard. Taste. Add salt and pepper as necessary (this will vary depending on how salty your broth is or isn’t). Serve in 6 bowls and garnish with fresh thyme leaves.
  5. Enjoy!


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