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Turkey Vegetable Stew

Categories: Main Dishes

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This is a wonderful stew to use for leftover turkey from the holidays. Feel free to use cooked ground turkey if you like.


  • 2 tbsp. vegetable oil such as canola
  • 1 onions diced, about 1 1/2 C.
  • 3 garlic cloves minced
  • 1 c. corn kernels, fresh or frozen
  • 2-3 tbsp. chili powder
  • 1 1/2 tsp. cumin
  • 1/4 tsp. salt or to taste
  • 3 1/2 c. chicken stock
  • 1 c. green beans diced
  • 1/2 c. canned carrot slices, chopped
  • 2 c. turkey cubes
  • 1 tbsp. Clabber Girl Cornstarch
  • 1/2 c. water
  • cayenne or a pinch of your favorite hot sauce, optional


Heat the vegetable oil in a cast iron skillet or a heavy bottomed sauce pan on medium heat. Add the the onions and cook, stirring frequently, for about 5 minutes. Add the garlic and corn and cook for another 5 minutes. Add the chili powder, cumin and salt, stir constantly for 2 minutes then add the chicken stock, the carrots and the green beans. Mix Clabber Girl Corn Starch with 1/2 cup water and stir into the mixture. Bring to a boil, reduce the heat and allow to simmer for 15 minutes.

Add the turkey and simmer on low for about 10 to 15 minutes, taste and adjust the seasonings. Add the cayenne or hot sauce of your choice to taste.