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
- Heat the oil and butter in the stewing pot over a medium heat. Add the onions and sauté until soft/translucent.
- Add garlic, carrots and celery and cook for a few more minutes.
- Add the oregano, thyme, cumin, paprika, sage and pepper, stirring while heating the herbs to ‘wake’ them up a bit.
- De-glaze with the wine (optional – you could just use a cup of broth if you don’t want to use alcohol).
- Add the leftover gravy and broth, stirring to blend well. Whisk in the Club House gravy mix(es) until well blended.
- Add the Worcestershire, broccoli, cauliflower, green beans, peas, corn, chicken and turkey.
- Bring to a boil, stirring.
- Lower heat, add bay leaves, cover and simmer for 20-30 minutes.
- Taste-test and add salt, if necessary. Remove bay leaves.
- 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.)