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Turkey Stew Over Potato Cakes

Try this comforting dish as an alternative to your regular turkey and side of potatoes.

  • Yield: 8 servings


  • 2 tablespoons butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • Salt
  • Freshly ground black pepper
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 tablespoon chopped garlic
  • 1 cup assorted leftover cooked vegetables, like corn, green beans and peas
  • 4 cups beef stock or turkey stock
  • 4 cups shredded leftover turkey meat
  • 2 cups leftover mashed potatoes
  • 1 egg
  • 1/4 to 1/2 cup milk
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped fresh parsley leaves
  • Emeril's Original Essence


  • Melt the butter in a large skillet over medium heat. Add the onions, celery and carrots, and season with salt and pepper. Cook, stirring, for 4 to 6 minutes. Dust the vegetables with 2 tablespoons of the flour. Continue to cook for 2 minutes. Stir in the garlic and leftover vegetables. Season with salt and pepper. Stir in the stock and add the turkey meat. Bring the mixture to a boil, reduce the heat to medium-low and simmer for 25 to 30 minutes. Remove from the heat. In a mixing bowl, combine the leftover potatoes, egg and flour. Add enough milk to make a thick batter. Season with salt and pepper. In a large skillet, heat 1 tablespoon of the oil. When the oil is hot, drop the batter, 2 heaping tablespoons at a time, into the pan. Cook the cakes in batches. Cook until the cakes are golden on both sides. Repeat until all of the oil and batter is used. Drain the cakes on paper towels. Sprinkle with Essence. To serve, place two cakes in the center of each serving plate. Spoon the stew over the cakes. Garnish with parsley.

Recipe Details