Christmas leftovers stew

A bowl of stew with a spoon sticking in it.We all end up with leftovers at Christmas (or whatever holiday you celebrate!), don’t we? I know I do. Not only did we have leftover chicken from our Christmas-Day-at-home this year, but also turkey that Mom sent home with us the night before.  We had an entire veggie tray that was just going to waste, too. So, I put  on my thinking cap, set my big stew pot on the stove and started to clean out the fridge. Here’s what I did…


  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 1 onion, chopped
  • 1 Tbsp garlic, minced
  • 2-3 handfuls of leftover baby carrots, cut into mini medallions or bite-sized pieces
  • 2-3 handfuls of leftover celery sticks, chopped
  • 1 Tbsp dried oregano
  • 2-3 tsp dried thyme
  • 2 tsp cumin
  • 2 tsp paprika
  • 2-3 tsp ground sage or poultry seasoning
  • 1 Tbsp black pepper (freshly ground if you have it)
  • 1 C leftover white wine (I had left over champagne and it worked too!)
  • any leftover gravy and low-sodium chicken broth to make up about 6-8 C, depending on how much stew you want
    • Club House turkey low-sodium gravy mix, 1 packet per broth you add to the leftover gravy
  • 3 dashes Worcestershire sauce
  • 1 handful chopped leftover broccoli
  • 1 handful chopped leftover cauliflower
  • 1 handful of fresh green beans (ends removed), cut into bite-sized pieces
  • 1/2 C frozen peas
  • 1/2 C frozen corn or a small can of corn niblets
  • 3 leftover chicken breasts, diced
  • about the same amount of leftover turkey, diced
  • 3 small bay leaves
  • salt to taste


  1. Heat the oil and butter in the stewing pot over a medium heat. Add the onions and sauté until soft/translucent.
  2. Add garlic, carrots and celery and cook for a few more minutes.
  3. Add the oregano, thyme, cumin, paprika, sage and  pepper, stirring while heating the herbs to ‘wake’ them up a bit.
  4. De-glaze with the wine (optional – you could  just use a cup of broth if you don’t want to use alcohol).
  5. Add the leftover gravy and broth, stirring to blend well. Whisk in the Club House gravy mix(es) until well blended.
  6. Add the Worcestershire, broccoli, cauliflower, green beans, peas, corn, chicken and turkey.
  7. Bring to a boil, stirring.
  8. Lower heat, add bay leaves, cover and simmer for 20-30 minutes.
  9. Taste-test and add salt, if necessary. Remove bay leaves.
  10. Serve while hot with baguette slices or some other  good dipping bread. You can also serve over mini new potatoes.

NOTE: I didn’t add potatoes to this on purpose so that  I could freeze any leftover stew that we couldn’t eat within a few days. (Potatoes will freeze but their texture goes really weird, so I prefer  not to freeze them.)

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