Leftover Thanksgiving Turkey Recipe for Moroccan Stew

Written by Becky

Thanksgiving is just days away so I’m guessing many of you already have your big meal planned out. So, today I hoped I could be of help to those figuring out what to do with all of your leftover turkey. This Moroccan Stew is the perfect match for leftover Thanksgiving turkey and its matched with some of my favorite ingredients. And it’s Thanksgiving so we should be having all of our favorite things to eat, right?! Moroccan food often has a mixture of sweet and savory spices like cinnamon with coriander, and lemon with honey, and you must have couscous with every Moroccan meal! For this recipe, if you don’t have rutabagas, butternut squash or turnips, feel free to use whatever vegetables you have around the house and if you have a Moroccan spice blend you can use that instead of the spices I recommend. This stew is super easy and rewarding after a few days of intense cooking. Read on for a chance to win a cookbook from Pam Anderson at Three Many Cooks.

Before I get too far ahead of myself I want to absorb the fact that my favorite holiday is just a day away!! I can’t wait to cook and feast with some of our best friends. Also, Josh and I will be going on our annual Thanksgiving 10k run (just something we do every year to get ready for all of the eating). We’re also planning some good relaxing time, movies, games, and long walks with Henry. We might even bust out the boxed set of I Love Lucy episodes, which we do every holiday. For me, Thanksgiving is a time be restored by close friends and family and to celebrate the good relationships I have around me.

Speaking of celebrating, last night I had the pleasure of meeting Pam Anderson and her daughter Maggy, from Three Many Cooks (a mother-daughter trio blog), as she unveiled her latest cookbook (see Instagram below). It’s always a pleasure to meet people who share my love of food, but these gals were especially amazing. Pam told us her journey into authoring a cookbook and how much she connects with the home cooks around America. Her books strive to teach the busy folks around America how to make simple and flavorful meals. Pam and Maggy were both salt-of-the-earth ladies, and I could imagine that having dinner at their house would make someone feel right at home. And I’m positive Thanksgiving for Pam and her two daughters will be quite a delicious celebration!

Pam graciously offered a signed copy of her new cookbook to a reader of my blog. Leave a comment with your favorite meal using Thanksgiving leftovers for a chance to win a ‘Cook Without a Book, Meatless Meals’ by Pam Anderson. Winner will be announced in a week on Wednesday, November 30th.

Turkey and Vegetable Moroccan Stew

Yield: 6-8 servings


  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup cleaned and trimmed leek, cut into 1/2-inch slices
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 clove garlic, minced
  • 1 cayenne pepper, diced
  • 4 2/3 cups vegetable stock
  • 2 cups peeled butternut squash, cut into 1-inch cubes
  • 1 cup carrot, cut into long strips
  • 3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes
  • 1-2 rutabaga or turnip, peeled and each cut into 8 wedges
  • 3-4 baby bella mushrooms
  • 1 1/2 teaspoons tomato paste
  • 3/4 teaspoon salt
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 2 cups of leftover turkey
  • 1 1/2 teaspoons honey
  • 1 1/3 cups uncooked couscous
  • Greek Yogurt and lemon wedges for garnish


  1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 7 ingredients (through cayenne pepper); cook 1 minute, stirring constantly. Add 3 cups vegetable stock and the next 9 ingredients (through turkey); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in honey.
  2. Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Place a generous spoonful of couscous in each bowl then ladle the soup over the couscous and top withe Greek Yogurt and lemon wedges.

Comments (17)

  1. I don't want to be entered for the giveaway, but I just had to comment because this stew looks amazing!! I'm hoping for lots of turkey leftovers this year!! Happy Thanksgiving!

  2. I'd love to win this cookbook! I was so sad to miss the event.

    I love making cranberry bbq sauce with leftover cranberry relish/sauce.

    That stew looks enticing.

  3. Every year I have excellent intentions to make something transformative and delicious with the leftover turkey. The problem is, we all love turkey sandwiches on soft homemade rolls and thick slices of Grandma's pickles so much that we scarf it down that way. Maybe THIS is the year we get soup!!

  4. How fun! I've never met any of the three many cooks, but they sound wonderful! And, I'm excited to get Pam's latest book!

  5. This soup looks incredible! If we have leftovers, I like making turkey and bean enchiladas – its easy after a good day of cooking with family!

  6. Becky, this is exactly the kind of stew that would warm my belly and soul. Coriander, cinnamon, lemon…sounds fantastic!

    (No need to enter me in the giveaway. Love Pam's book and I'm so glad to already have a copy on my bookshelf.)

  7. Was at another family member's home for Thanksgiving so doing turkey and a bit of other cooking tomorrow in my own home so I can have more left overs, and the wonderful happy turkey roasting aroma… Sandwiches are something I have to have after Thanksgiving.. And for some reason turkey/broccoli/cheddar casserole… Found your site looking for an alternative soup to the standard turkey/veggie soup though. My family's going to love me for using the recipe you posted, thank you.

  8. Yum, that stew looks hearty.

    I have to admit, on the day after Thanksgiving you will usually find me standing in front of the open fridge, picking cold leftovers from their containers with my fingers and popping them into my mouth 🙂

    However, this year I resisted doing this (mostly) and instead made individual turkey pot pies topped with mashed potatoes (or maybe they're shepherd's pies?). I also made "muffins" out of leftover stuffing that were delicious!

  9. My favorite Thanksgiving leftover this year was apple pie with a homemade Lavazza latte for breakfast-why wait until afternoon for leftovers? Your soup looks fabulous! I look forward to trying it.

  10. I was JUST looking through one of my cookbooks and was gonna make a moroccan chicken stew this week. This one looks amazing too! I think I'm gonna blend them together somehow!

  11. Magen, you are the lucky winner of Pam's latest Cookbook, Cook Without a Book: Meatless Meals. Please send your mailing address to vintagemixer at gmail dot com. Thanks to everyone for playing along!!

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