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Turkey Stew

30 minute turkey stewEvery Thanksgiving and Christmas we indulge in a massive turkey dinner and each year I say next time I will buy a smaller turkey with enough food for the evening and leftovers for the following day.  Every Thanksgiving and Christmas we end up having too much turkey leftover and as a result eat our way through turkey fajita wraps, tetrazzini, jambalaya, casseroles, and chili.  A good rule of thumb to avoid having too much leftover meat is to cater one pound of turkey per person to allow for seconds and leftovers.  I will try to stick to this rule next time but truth be told, I do like using the meat in other dishes.  Turkey stew is a cinch to make and dinner will be on the table within 30 minutes.

Serves 2 to 4
cooked turkey meat, cut into chunks or pulled apart
1 onion, chopped
3 cloves of garlic, sliced
1 tablespoon smoked paprika powder
28 oz. can tomatoes, chopped (keep juice)
1/2 teaspoon (or more) red pepper flakes
1/2 cup quinoa (rinsed under cold water)
1/2 cup parsley, chopped
1 cup sliced cabbage (purple or green)

In a large pot over medium heat add a splash of olive oil and add onion. Cook until soft. Add garlic, paprika, and red pepper flakes and sauté for about a minute. Add tomatoes and juice from the can. Stir to combine. Fill the tomato can of water and add to the pot. Stir in quinoa and cabbage. Bring to a boil and reduce heat to simmer for 20 minutes. Add turkey meat during the last 10 minutes of the cooking time. You may need to add more liquid. Stir in parsley and serve.

The Culinary Chase’s Note: Add as much turkey meat as desired. If the stew looks too dry, add more liquid.   Use rice in lieu of quinoa if you don’t have it on hand.  This stew is loaded with vitamins and minerals. Enjoy!

Turkey Stew
 
Prep time
Cook time
Total time
 
Too much turkey on hand after Thanksgiving? Try this turkey stew flavored with tomatoes and smoked paprika. It is a cinch to make and dinner will be on the table within 30 minutes.
Author:
Recipe type: stew
Serves: 2 to 4
Ingredients
  • cooked turkey meat, cut into chunks or pulled apart
  • 1 onion, chopped
  • 3 cloves of garlic, sliced
  • 1 tablespoon smoked paprika powder
  • 28 oz. can tomatoes, chopped (keep juice)
  • ½ teaspoon (or more) red pepper flakes
  • ½ cup quinoa (rinsed under cold water)
  • ½ cup parsley, chopped
  • 1 cup chopped cabbage (purple or green)
Instructions
  1. In a large pot over medium heat add a splash of olive oil and add onion. Cook until soft. Add garlic, paprika, and red pepper flakes and sauté for about a minute. Add tomatoes and juice from the can. Stir to combine. Fill the tomato can of water and add to the pot. Stir in quinoa and cabbage. Bring to a boil and reduce heat to simmer for 20 minutes. Add turkey meat during the last 10 minutes of the cooking time. You may need to add more liquid. Stir in parsley and serve.
Notes
The Culinary Chase’s Note: Add as much turkey meat as desired. If the stew looks too dry, add more liquid. Use rice in lieu of quinoa if you don’t have it on hand. This stew is loaded with vitamins and minerals. Enjoy!

 

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