Description

This Day After Thanksgiving Stew is a comforting and hearty recipe designed to make the most of your Thanksgiving leftovers. Combining shredded turkey, roasted vegetables, wild rice, and a creamy broth enhanced with fresh herbs and optional sherry, this stew is a delightful way to transform last night’s feast into a warm, satisfying meal for the whole family. Perfect for chilly evenings, it balances rich flavors with fresh aromas and a velvety texture.

Ingredients

Scale

Protein and Vegetables

~3 cups cooked turkey, shredded or chopped
3-4 cups roasted vegetables (carrots, parsnips, sweet potatoes, Brussels sprouts, green beans, etc.)

Aromatics and Base

1 tbsp olive oil or butter
1 medium onion, diced (about 1 cup)
2 carrots, diced (optional; about 1 cup)
2 sticks celery, diced (about 1 cup)
2 cloves garlic, minced
Fresh herbs: thyme, rosemary, sage (to taste)

Liquids and Grains

½ cup dry sherry or white wine (optional)
4-6 cups turkey or chicken broth (or more if needed)
1 cup uncooked wild rice or wild rice blend
Up to 1 cup turkey gravy (optional but highly recommended)
½ cup heavy cream whisked with 1 tablespoon cornstarch

Seasonings

Salt and pepper to taste

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Instructions

Prep: Gather all ingredients. This stew works best in a 5-6 quart Dutch oven or large soup pot. Prepare vegetables by dicing onion, carrots, and celery, and shred or chop the leftover turkey.
Sauté aromatics: Heat 1 tablespoon of olive oil or butter in the Dutch oven over medium heat. Add the diced onion, carrot (if using), and celery with a pinch of salt. Cook for 6 to 8 minutes until they soften and become fragrant. Add minced garlic and fresh or dried herbs; cook for an additional minute to release their flavors.
Deglaze: Pour in ½ cup dry sherry or white wine, if using. Let it bubble and reduce for 1 to 2 minutes to cook off the alcohol and lift flavor from the bottom of the pot.
Add wild rice and broth: Stir in 4 to 6 cups of turkey or chicken broth along with the uncooked wild rice. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 35 to 45 minutes, or until the rice is tender.
Add turkey and roasted vegetables: Once the rice is cooked, stir in the shredded turkey, roasted vegetables, and any leftover turkey gravy you have. Let the stew simmer gently for 5 to 10 minutes, allowing all flavors to meld and the ingredients to heat through.
Adjust texture: Reduce the heat to low. Stir in the cream and cornstarch slurry carefully, ensuring the stew does not boil to prevent curdling. Warm the stew just until it thickens slightly. Taste and adjust seasoning with salt, pepper, and additional herbs as necessary. Serve hot, optionally topping with leftover stuffing croutons, toasted rolls, or fresh herbs.

Notes

If you don’t have roasted vegetables, increase the diced carrots in the sauté step for more body.
The sherry or white wine is optional but adds wonderful depth; substitute with additional broth if preferred.
Use wild rice blend if you want a faster-cooking or more varied grain texture.
The cream and cornstarch slurry adds richness and thickness; omit or replace cream with a lactose-free alternative if desired.
Leftover stuffing or toasted bread makes an excellent garnish to add crunch and absorb flavors.