Yep. You’ve over done it. Turkey, mashed potatoes with gravy, stuffing, casseroles, pies and all the snacking in between. It’s time to reconsider what’s best for your brain and body.

A brisk walk, some time on your yoga mat perhaps? Also think of ways to make your Thanksgiving leftovers a little lighter. Try our quick and easy turkey stew. Pair with a leafy green salad for a great post-turkey day brain health option.

Recipe courtesy of  team  Cleveland Clinic Health Essentials

Turkey Stew with Veggies
Print Recipe
4.67 from 3 votes

Turkey Stew with Veggies

Feeling stuffed? Try this healthier heart and brain option with your leftover turkey.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Holiday, Thanksgiving, Turkey
Servings: 4 people


  • 1 lbs Turkey cut into small pieces
  • 3 tbsp All purpose Flour
  • 5 small Red Potatoes quartered
  • 1 Zucchini cut into 1-inch pieces
  • 1 Red pepper cut into 1-inch pieces
  • 1 Green pepper cut into 1-inch pieces
  • 1 cup Carrots thinly sliced
  • 1 Onion chopped
  • 3 cloves Garlic finely chopped
  • 1 tsp Thyme
  • 1/2 cup Fresh flat leaf parsley finely chopped
  • 1/4 tsp Black pepper
  • 1 cup gluten-free chicken broth
  • 1 cup skim or 1% milk


  • Place turkey pieces and flour in a plastic bag and shake to coat.
  • Put turkey, oil, potatoes, zucchini, peppers, carrots, onion, garlic, thyme and black pepper in a large casserole.
  • Bake in a 400˚F oven uncovered for 20 to 25 minutes, stirring 1 to 2 times.
  • Add broth and milk and cook covered for another 10 to 15 minutes or until turkey and vegetables are tender. Stir in finely chopped fresh flat leaf parsley and serve


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