- 2-3 cups Thanksgiving turkey (shredded) or 1 pound turkey (ground or shredded)
- 1 (28 oz.) can crushed tomatoes
- 2 cups turkey or chicken stock
- 1/2 cup dry red wine
- 3 cloves garlic, minced
- 1 Yukon Gold potato, peeled and diced
- 1 white onion, diced
- 1 red bell pepper, seeds removed, diced
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire
- 1 tablespoon tomato paste
- 1/2 tablespoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
If using raw turkey: season turkey with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat and, in batches, brown turkey on all sides. Remove turkey to plate and set aside. *If using Thanksgiving leftovers: just cube and bring up to room temperature.
Add onion and red pepper to turkey fat (or vegetable oil) and cook until softened. 8-10 minutes.
Stir in minced garlic and cook for another 1-2 minutes, or until fragrant.
Pour in red wine and deglaze any burnt bits from the bottom of the pot.
Cook until mostly evaporated, 2-4 minutes, then stir in turkey stock, tomatoes, tomato paste, paprika, cumin, coriander, oregano, Worcestershire sauce, red pepper flakes, salt and pepper.
Add potatoes to the stew and mix well.
If starting with raw meat, return turkey to pot, reduce heat to low and simmer for 1-1 1/2 hours, or until meat is tender. If using leftover turkey, let mixture simmer for 1 hour before returning turkey to pot. Cook on low for 30 minutes.
Taste and adjust seasoning, if necessary. Serve hot with rice, egg noodles or hearty bread.