Moroccan Turkey Stew (Thanksgiving Leftover Recipe)

Here’s a way to get some veggies in you after Thanksgiving, and to eat all that leftover turkey in a dish that tastes nothing like Thanksgiving.  Start off on Thanksgiving night, while you wash the dishes, by throwing the turkey carcass, wings, neck, etc.  in a large stock pot with water, and big chunks of onion, celery and carrots, to make incredible turkey stock .  I made three quarts in 1 hour!  Strain through a mesh strainer into quart containers and freeze what you won’t use within 3 days.


6 oz bacon, chopped

4-6 cups leftover turkey (2-3 lbs) in 1” chunks

1 tbsp olive oil

1-2 yams, ¾ “ diced

3 large carrots, sliced ½-3/4 “

6 ribs of celery, ½ “diced

1 large sweet onion, ½ “diced

1 red bell pepper, seeded, ½ “ diced

4 cloves garlic, minced

1 can chickpeas, drained and rinsed

2 cans diced tomatoes with liquid

Turkey broth (3-4 cups) (see above)

2 apples, peeled, cored, diced

3/4 cup dried apricots, diced

½ cup dried dates, diced

½ cup golden raisins

¾ cup toasted shelled pistachios (or slivered almonds)

2 tsp  Cumin

1 tsp  Ginger

1 tsp  Cardamom

1 ½  tsp  Cinnamon

½  tsp Allspice

½  tsp Nutmeg

½  tsp. red pepper flakes


Lightly toast the cumin, ginger, cardamom, cinnamon, allspice and nutmeg in a dry non-stick pan, and set aside.

1 tbsp OO in large Dutch oven.  Sauté bacon over medium heat until almost browning – add diced and sliced veggies (yam, carrot, onion, celery, bell pepper), sauté (add in garlic 1 minute later), until tender but not brown, 5 minutes.

Add tomatoes and 1 cup of the broth.  Add apples, dates, apricots, raisins, chick peas.  Season with toasted spices and red pepper flakes.  Simmer for 20-30 minutes on low heat (covered) until all veggies are tender.  Stir regularly.  If needed for stew-like consistency, add more broth.  Add 1-2  more cups of broth, and cooked diced turkey.  Bring up to heat and simmer low (covered) for 20 minutes, until turkey is heated through and flavors blend.  Stir regularly. Add broth as needed for stew.  Season if needed with salt and pepper (the bacon, your broth and turkey may already be salty – so taste before adding more).  Turn off heat – Dutch oven will keep food at serving temp for 20-30 minutes

Serve over couscous, pasta, gnocchi, rice or potatoes.  Drizzle with cilantro sauce, see below, and sprinkle with dry toasted nuts.


2 cup  Cilantro

1 cup flat leaf Parsley

1 clove Garlic

½ Lemon – juiced

½  tsp cumin

½ tsp salt

Olive oil

Pulse all above in blender with just enough olive oil to create a thick drizzle

NOTE:  One year, I took the Thanksgiving leftover mashed potatoes, added some of the Moroccan seasoning, poured the stew in a caserole, spread the mashed potatoes on top, and baked for 25 minutes until the potatoes were brown.  Moroccan Turkey Stew SHEPHERD’S PIE!!  This was perhaps even better!  Enjoy!


Sprinkle shelled pistachios or dry toasted almond slivers


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