Leftover Turkey Brunswick Stew recipe

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Ingredients

1 tablespoon vegetable oil
2 small yellow onions, chopped
4 ½ cups chopped cooked turkey
2 (28 ounce) cans diced tomatoes
1 (15 ounce) can diced potatoes, drained
6 cups water
1 cup ketchup
1 cup hickory-flavored barbecue sauce
¼ cup vinegar
1 tablespoon Worcestershire sauce
½ teaspoon hot pepper sauce
1 ½ teaspoons salt
1 teaspoon ground black pepper
2 (15.25 ounce) cans whole kernel corn, drained

Nutrition Info

319.3 calories
carbohydrate: 44.1 g
cholesterol: 47.9 mg
fat: 5.5 g
fiber: 4.3 g
protein: 23.2 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1598.9 mg
sugar: 20.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the vegetable oil in a large stock pot over medium heat. Cook and stir the onion in the hot oil until softened and translucent, about 5 minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbecue sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil, reduce heat to low and simmer for 2 hours, stirring occasionally. Add corn and cook another 30 minutes.

Recipe Yield

10 servings

Recipe Note

A delicious and easy way to use your leftover Thanksgiving or Christmas turkey. I use leftover fried turkey breast with skin and dark meat, quick prep time if using a food processor. My version of Brunswick stew has become a family favorite!

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