Slow Cooker Leftover Turkey and Wild Rice Stew
Being sick over Thanksgiving is no fun but thankfully we have lots of medicine in this house to pretty much cure me temporarily so I can enjoy the Thanksgiving meal! Having leftovers for Thanksgiving is also great because then I can make this slow cooker leftover turkey and wild rice stew to help with my sore throat and stuffy nose. :)
Oh, you guys! Black Friday deals – I think this is the best one I’ve seen. If you’ve been wanting to dabble with pressure cookers, this Instant Pot is $68.95 on Amazon right now (originally $129). It’s programmable and you can sauté and use it as a slow cooker. I had been wanting one for a while but I was going to wait until we moved to our new home to buy something else for the kitchen BUTTT this deal was too good not to snag up!
If you get the Instant Pot (which if you have Prime, you should have it by Monday!), you could totally make this stew in there to test out the slow cooker function! This totally gives a different meaning to Thanksgiving leftovers. I love this stew. 100% hearty and flavorful but also SO easy to make, especially since the turkey is already made for you! Definitely a great way to use those Thanksgiving leftovers.
Although, you could honestly make this any time of the year; especially the colder months, with shredded chicken or another meat of your choice.
A warm, hearty, and comforting stew to use your leftover Thanksgiving turkey or any other meat you may have extra of!
- 4 cups turkey stock
- 2 teaspoons turkey base
- 3 large carrots, diced
- 1/2 onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup wild rice blend
- 1/4 cup quinoa
- 2 1/2 cups shredded cooked turkey
- 2 cups loosely packed baby spinach leaves
In the insert of a slow cooker, add turkey stock, turkey base, carrots, onion, spices, wild rice blend, and quinoa.
Cook on low for 5 hours or high for 3 hours. When finished cooking, stir in turkey and spinach leaves and wilt spinach with residual heat from the stew.
Posted on November 25, 2016