Comforting and creamy Turkey Stew over mashed potatoes takes day-after dining to a delicious new level. But don't just wait for leftovers! This dutch oven turkey stew recipe is so good, it's worth roasting a whole new turkey just to make it.
Heat a 6-quart dutch oven or soup pot over medium high heat. Add the butter and heat until it melts, then foams. Add the onion, celery, and carrots; toss to coat in the fat and saute, stirring occasionally, until the onion is translucent and the celery and carrot soften, about 10 minutes. Add the garlic and cook, stirring continuously, until fragrant, 1 minute more.
Sprinkle the flour over the vegetables. Work the flour into the vegetables with your spoon and cook 2-3 minutes to cook off the flour flavor.
Deglaze the pot with the white wine (or alternatively, an additional half cup of broth). Scrape up any browned bits and stir until the flour dissolves.
Add the broth and leftover gravy, then add the leftover turkey and give everything a good stir. Bundle the thyme and sage with a piece of kitchen twine and add to the pot.
Increase the heat and bring the liquid to a simmer. Adjust the heat to maintain a simmer and cook 20 minutes.
Remove the soup from heat and remove the herbs. Stir in the heavy cream. Taste for seasoning and adjust with salt and pepper if needed (gravy can be salty, so you may need none).