TURKEY BUTTERNUT SQUASH WILD RICE STEW — This savory fall stew features spinach, squash, wild rice and turkey. Perfect for using up Thanksgiving leftovers.
I’m always looking for ways to use leftover Thanksgiving turkey, and this hearty, comforting Turkey Butternut Squash Wild Rice Stew is the perfect way to serve your leftover turkey.
There are so many wonderful fall flavors in this stew. Whether you make it with Thanksgiving leftovers, or cooked, diced chicken, it’s sure to be a favorite!
And even though it’s loaded with healthy vegetables, even picky eaters love this creamy soup.
With some crusty bread on the side, this stew is the perfect lunch or dinner for any chilly fall or winter day.
Plus, there are so many ways you can make substitutions to use up what you have on hand. It’s a wonderful, versatile recipe you’ll make again and again.
For a vegetarian version, try chickpeas in place of the turkey (or leave the meat out all together). Kale works great in place of spinach too.
For a lighter version, use half and half or milk in place of the heavy cream. And don’t be afraid to toss in different vegetables too. Mushrooms are one of my favorite additions.
This stew is so cozy and comforting, and nothing beats a bowl of hot soup when it’s cold outside.
You’ll definitely want to have this recipe for Turkey Butternut Squash Wild Rice Stew handy when you’re planning how to use your Thanksgiving leftovers this year. Enjoy!
Be sure to save this Turkey Butternut Squash Wild Rice Stew recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Turkey Butternut Squash Wild Rice Stew
- Produce: leeks, carrots, celery, garlic, spinach, butternut squash, parsley
- Spices: oregano, thyme, salt and pepper
- Chicken or vegetable broth
- Wild rice
- 3 tablespoons butter
- 1 leek, thinly sliced (white and green parts only)
- 2 cups diced carrots
- 1 cup diced celery
- 3-4 cloves garlic, minced
- 3 tablespoons flour
- 6 cups chicken or vegetable broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 cups cubed butternut squash
- 1 cup wild rice
- 3 cups spinach, chopped
- 2-3 cups cooked, cubed turkey
- 2 cups heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- In a large Dutch oven, melt butter over medium heat. Add the leeks, carrots, celery and garlic and cook until vegetables are soft, about 5-8 minutes.
- Add the flour and continue to cook and stir for another 1-2 minutes. Slowly whisk in the broth and bring to a simmer.
- Stir in the oregano, thyme, squash and wild rice. Continue cooking for another 20-25 minutes, until the squash is tender and the rice is cooked.
- Stir in the spinach and cooked turkey, along with the cream and parsley. Bring to a simmer and season with salt and pepper, to taste.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 747Total Fat: 47gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 284mgSodium: 432mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 59g
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Who Dished it Up First: This is an original recipe.