UntrainedChef
One-Pot Turkey Leftover Stew - one-pot, family-dinner recipe

One-Pot Turkey Leftover Stew

1 hr
2 portions

Perfect way to use up leftover turkey — everything goes in one pot with rice, coconut milk, and warm spices. The whole family eats it without complaints.

Instructions

  1. 1

    Pick the leftover turkey clean — remove any bones and skin, then tear or slice the meat into strips.

  2. 2

    Rinse the rice well under cold running water. If you have time, let it soak for 1–2 hours before you start cooking.

  3. 3

    Finely chop the onion and garlic. Fry the onion in a pot with the oil, then add the spices and rice. Stir and fry for a couple of minutes until the rice looks glossy and is well coated in the spices and oil.

  4. 4

    Pour in the coconut milk and stock — hold back a couple of decilitres so you can add more as the stew thickens. Put the lid on.

  5. 5

    Let it cook for 20–30 minutes depending on the type of rice and what the packet says. Add more stock if it gets too thick.

  6. 6

    Peel the carrots and cut them and the courgette into cubes. Once the rice is just tender, stir in the vegetables, turkey, and grated ginger. Taste and adjust with salt, pepper, or a little chilli if you want more heat. Scatter over the fresh coriander before serving.

Per average serving

14
Calories
kcal
0.4
Protein
g
3.2
Carbs
g
0
Fat
g
0.5g
Fiber
1.1g
Sugar
1mg
Sodium

Tips from the kitchen

  • Hold back a couple of decilitres of stock like the recipe says, then add it in splashes as the rice drinks it up. Arborio releases a lot of starch, so it goes from soupy to claggy fast if you walk away.
  • Stir the rice into the oil and spices for a full two minutes before any liquid goes in. You want the grains glossy and the turmeric and cinnamon to wake up, otherwise the spice stays flat.
  • Wait until the rice is just tender before the carrots and courgette go in. Add them too early and the courgette turns to mush. Six to eight minutes in the hot stew is enough for them.
  • Since the turkey is already cooked, it only needs to warm through at the end. Stir it in with the veg, keep the lid on a few minutes, and it stays tender instead of going stringy.
  • Stir the grated ginger in right at the end, not at the start. It keeps that fresh bite that gets cooked out if it goes in with the onion.

Ways to vary it

  • If you want more heat for the grown-ups, a sliced red chilli or a spoon of sambal stirred in at the end works well. Keep it on the side so the kids can skip it.
  • Sweet potato cubes can go in alongside the carrots if you fancy something a bit softer and sweeter. They cook in about the same time.
  • A handful of frozen peas thrown in for the last few minutes is an easy way to stretch it and add a bit of green.

Storage & leftovers

Keeps in the fridge for up to 3 days in a sealed container. The rice will keep soaking up liquid, so it firms up overnight. Reheat in a pot with a good splash of stock or water to loosen it, stirring over low heat. It freezes okay for a month, though the rice goes a little softer once thawed.

What to serve with it

A simple cucumber salad with a bit of lime cuts through the coconut nicely. Some warm flatbread on the side is good for mopping the bowl.

UC
By Untrained ChefPublished 11 June 2026

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