Got Leftovers? Try This Turkey Stew From El Asador Chef


Move over cold turkey sandwiches. Luis Garza, chef and owner of El Asador in Southwest Detroit, has kicked his Thanksgiving leftovers up a notch. The chef, who moved to Michigan from Mexico in 1996, combines turkey with Mexican spices to create a Guisado de Pavo, or turkey stew. This isn’t the first creative twist his family has tried, says Garza. “You can do a lot with turkey,” he says, adding he uses leftovers in a variety of meals, including turkey enchiladas and chili relleno.


Guisado de Pavo (Turkey Stew) Makes 4 – 6 servings


2 tablespoons olive oil
1 medium white onion, coarsely chopped
4 large garlic cloves, thinly sliced
1 teaspoon dried oregano, (Mexican variety preferred) crumbled
1 teaspoon ground cumin
2 medium tomatoes, peeled and chopped
4 cups turkey stock or canned chicken broth
3 medium carrots, peeled and cut into ½-inch pieces
3 medium zucchini, cut into ½-inch pieces
4 cups cooked turkey, cut into ½-inch cubes
Salt to taste
â…› teaspoon black pepper
¼ cup loosely packed chopped fresh cilantro
1 large avocado (Hass variety preferred) peeled and diced
Lime wedges


In a large saucepan, heat the oil and cook the onion until translucent, 3 – 4 minutes. Add garlic, oregano, cumin, and tomatoes. Bring to a boil and cook until the mixture thickens, about 5 minutes. Add the stock, carrots, and zucchini.

Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, about 15 minutes.

Add the turkey, salt, black pepper, and cilantro. Simmer the stew until completely heated through, about 5 minutes. Adjust seasoning. Serve garnished with avocado and lime wedges.