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Home & Kitchen

Turkey Stew



We love leftover turkey from Thanksgiving, and this Turkey Stew is a full and delicious meal with those leftovers!

Once the festivities are over and you’ve got a fridge full of leftover turkey, we’ve got you covered.  A rich and rustic turkey stew with herbs and veggies is just the thing for a chilly day!

TURKEY: Leftover turkey from the holidays is great for this recipe. Chop or shred into bite-sized pieces.

BROTH: Make turkey broth and use that as a base for this stew. Short on time? Boxed or canned turkey or chicken broth will taste great too. The base of this broth also includes heavy cream for some richness.

VEGETABLES: Carrots, celery, peas (or green beans if you’d prefer), and potatoes are tossed into this stew. Any potatoes will work but baby potatoes don’t require peeling so they make it easy.

VARIATIONS: As with any stew, there are lots of variations that can be made. Add some sweet corn kernels, beans, or fresh garlic. The meat in this recipe can also be substituted with ground turkey. Remember to fry the ground turkey before adding it to the soup.

Crock-Pot: Slow cook this stew in the crockpot. Toss everything in the pot except for the peas and cream. Cook on high for 4-5 hours. In the last 30 minutes, add the cream, stir, and let cook. Add the peas, discard the bay leaf and let the peas cook for another 2-3 minutes.

This recipe is thickened with flour (and by simmering uncovered).

SLURRY: Once cooked if you’d like to thicken it further, you can use a cornstarch slurry much like we do with our traditional beef stew. Mix equal parts cornstarch and cold water or broth. Drizzle into the simmering stew a little bit at a time to thicken. Start with a tablespoon or so, you may not need all of the mixture.

POTATOES: Another option is to stir in leftover mashed potatoes or even potato flakes. Extra creamy and good!

Leftover stew will keep in an airtight container in the refrigerator for 3-4 days. This soup does not freeze so well because of the cream. However, it can be made up until the peas and cream are added and then frozen. The peas and cream can be added when it is thawed and reheated.

Did your family love this Turkey Stew? Be sure to leave a rating and a comment below! 

Loaded with veggies and turkey in a creamy, flavorful broth, this turkey stew is the best way to use up that leftover holiday turkey!

¼ cup butter1 onion diced¼ cup flour1 teaspoon poultry seasoning½ teaspoon dried rosemary5 cups turkey broth or chicken broth16 ounces baby potatoes halved, about 3 cups2 carrots cut into 1″ chunks2 ribs celery cut into 1″ chunks1 bay leaf2-3 cups cooked turkey⅔ cup heavy cream⅓ cup frozen green peas or green beans, thawedsalt & pepper to taste

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Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.

Add flour and seasonings and cook 1 minute more.

Stir in broth a bit at a time whisking until smooth after each addition.

Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.

Stir in the turkey & cream, simmer an additional 5 minutes uncovered.

Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.

Garnish with parsley if desired and serve.

To thicken stew further, combine 2 tablespoons cornstarch and 2 tablespoons water in a small dish. Add to boiling stew while whisking until it reaches desired consistency. You may not need to use all of the mixture. 
Another option is to stir leftover mashed potatoes (or potato flakes) into the broth.
The turkey is already cooked so add it at the end just to heat through.
Cut the veggies larger for a hearty rustic stew or cut them smaller to make things cook a little bit quicker.
Use any kind of potatoes but we love baby potatoes or yellow/red potatoes because they don’t require peeling. Russet potatoes will need to be peeled.
If you swap out peas for green beans, the green beans will need longer to cook.

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop until heated through. 

Serving: 1.5cups, Calories: 516, Carbohydrates: 38g, Protein: 20g, Fat: 32g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 131mg, Sodium: 1197mg, Potassium: 784mg, Fiber: 4g, Sugar: 5g, Vitamin A: 6257IU, Vitamin C: 29mg, Calcium: 127mg, Iron: 3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Home & Kitchen

Ten Texture-heavy Restaurant Interiors Filled With Natural Materials



Rough clay walls, river-stone flooring and a seating topography formed from OSB panels feature in our latest lookbook, which rounds up 10 restaurant interiors that bring in natural elements.

Although defined by a reverence for their local context, the projects included hail from all over the world, ranging from a healthy fast food eatery in Ukraine to a cave-like Japanese BBQ joint and the BIG-designed, three-Michelin-starred Noma in Copenhagen.

This is the latest roundup in our Dezeen Lookbook series providing visual inspiration for the home. Previous articles in the series showcased homely office interiors that are good enough to live in, as well as homes with striking fireplaces, domestic gyms and cross-laminated interiors.

Mimi Kakushi, United Arab Emirates, by Pirajean Lees

Lattice screens, rattan chairs and wooden bead curtains come together to recreate the old-school glamour of Japan’s jazz age in this Dubai sushi restaurant, which is housed inside a former nightclub.

All of the eatery’s electrical and mechanical equipment, as well as the ventilation system, is hidden behind a straw ceiling grid to create a “residential feel” within the commercial space.

Read more about Mimi Kakushi on Dezeen >

Noma 2.0, Denmark, by BIG and Studio David Thulstrup

When it came to designing a new location for Noma – named the world’s best restaurant on five separate occasions – BIG and Studio David Thulstrup drew on a local material palette to mirror the eatery’s foraged, seasonal menu.

River stones were used to form terrazzo flooring while a 200-year-old blackened timber beam was repurposed as a central counter and seaweed sourced from the seas around the Danish capital was turned into lampshades in collaboration with designer Jonas Edvard.

Read more about Noma 2.0 on Dezeen >

28 Posti, Italy, by Cristina Celestino

Pops of powder-blue are applied to shelving, table legs and the gaps between exposed wooden ceiling beams in this Milanese restaurant to keep its neutral-toned interior from looking too beige.

Italian designer Cristina Celestino, who was responsible for renovating the space, preserved a crumbling brick wall at the centre of the space but clad the remaining surfaces, as well as a few cupboard doors, in rustic terracotta tiles.

Read more about 28 Posti on Dezeen >

50% Cloud Artists Lounge, China, by Cheng Chung Design

Cheng Chung Design kept the interior of this restaurant in China’s Kaleidoscope art museum deliberately simplistic in order to keep attention on the building’s cavernous brick walls, which rise up to resemble giant termite mounds when seen from the outside.

Since the shadowplay created by the light and the earthenware bricks should take the main focus, the seating booths are rendered in dark wood and illuminated by simple woven straw shades, with trees interspersed throughout the dining area.

Read more about 50% Cloud Artists Lounge on Dezeen >

De Republiek, Netherlands, by Anne Claus Interiors

To bring a sense of warmth to this beachside restaurant near Amsterdam, local interior designer Anne Claus finished the walls in a bespoke sandy-hued plaster and brought in furnishings with an earthy palette and tactility.

Stacks of paper lanterns are arranged into theatrical hanging sculptures over some of the seating areas, which see cane armchairs are paired with low-slung bench seating, upholstered in taupe, ochre and nutmeg-coloured linen.

Read more about De Republiek on Dezeen >

Opasly Tom, Poland, by Buck Studio

The distinctive marbled texture of burl wood, which is created when a tree’s grain develops in multiple different directions as a result of environmental stressors, forms a defining feature throughout this eatery in Warsaw.

Applied to everything from cabinets to walls, doors and serving trolleys, it balances out the otherwise cool-toned interior, working in tandem with the simple wooden seating and red marble accents.

Read more about Opasly Tom on Dezeen >

Istetyka, Ukraine, by Yakusha Design?

Many of the furniture pieces and objects used to decorate the healthy fast food joint Istetyka in Kyiv were handmade by local artisans, including the dangling macrame lamps designed by Victoriya Yakusha for her brand Faina.

These are offset against bumpy clay walls and textured tables made from a ztista, a sustainable material developed by Yakusha that combines staw, wood chips, recycled paper and clay.

Read more about Istetyka on Dezeen >

Nikunotoriko, Japan, by Ryoji Iedokoro

Undulating panels of oriented strand board (OSB) are staggered on top of each other to create an organic seating topography on the second floor of this Japanese BBQ restaurant in Tokyo’s Roppongi district.

Meanwhile, the ground floor is designed to resemble a natural cave system with craggy, stone-effect walls and translucent herringbone flooring tiles that create the impression of walking on water.

Read more about Nikunotoriko on Dezeen >

Silo, England, by Nina+Co

To match the sustainable ethos of zero-waste restaurant Silo, Nina+Co incorporated natural materials such as cork and ashwood into the interior while mushroom mycelium was used to form a small, informal seating area near the entrance.

Other details include recycled plastic tabletops and wall lights made from glass wine bottles that were melted down after being drunk during the restaurant’s previous dinner services.

Read more about Silo on Dezeen >

Abstinence, France, by Lizee-Hugot

Studio Lizee-Hugot paid homage to the classic Parisian brasserie in its design for Abstinence, incorporating wall-to-wall wood panelling alongside cognac leather seating and enamelled lava stone tabletops.

This is paired with birdseye maple and tubular steel detailing to create the feeling of travelling back in time to the 1970s.

Read more about Abstinence on Dezeen >

This is the latest in our series of lookbooks providing curated visual inspiration from Dezeen’s image archive. For more inspiration see previous lookbooks showcasing homely office interiors, striking fireplaces and domestic gyms.


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Home & Kitchen

Leftover Turkey Enchiladas



Have a lot of leftover turkey from the big holiday meal? This easy Turkey Enchilada recipe is a great way to use it all up!

This turkey casserole is so simple to make, which is a great change of pace after all that work making the big meal. Shredded turkey, enchilada sauce, and cheese are wrapped in soft tortillas, then topped with more cheese and baked in the oven to golden perfection!

TURKEY Make sure the turkey has been shredded or chopped finely before placing it in the tortilla. The turkey can be replaced with shredded chicken. Ground turkey or beef can also be used instead of shredded turkey.

SAUCE Enchilada sauce can be canned or homemade, use whatever version you love. It’s actually really easy to make homemade enchilada sauce!

Enchilada sauce is sold in cans that range in size from 10oz to 28 oz. This recipe uses one 15 oz can of sauce or about 2 cups of sauce. You can use a little bit more or less if you’d like.

TORTILLAS Corn tortillas are traditional for enchiladas. This recipe can be made with either corn or flour tortillas.

VARIATIONS Add some canned or cooked black beans for a more filling enchilada. Corn, mushrooms, or any leftover veggies from the fridge can all be added!

Enchiladas are absolute heaven on their own, but taste even better with toppings!

To Make Ahead: Assemble this casserole in advance. It will keep uncooked in the refrigerator for 2 days.

Freezing (Uncooked): This casserole can be assembled and frozen uncooked. It will keep in the freezer for up to 3 months. Make sure it’s covered in a layer of plastic wrap and then aluminum foil.

Freezing (Cooked): Cook and then let cool before freezing. Cover with plastic wrap, then aluminum foil, and freeze. It will keep for up 3 months.

To Thaw: Leave in the refrigerator overnight. Preheat the oven to 350°F and cook for 20 minutes or until heated through (this time may need to be shortened if they have already been cooked). A good tip is to keep it covered with aluminum foil while heating and then remove for the last few minutes of cooking.

Leftovers: Any cooked leftovers will keep in the refrigerator for 3-5 days.

 Did your family love these Leftover Turkey Enchiladas? Be sure to leave a rating and a comment below! 

These cheesy & flavorful enchiladas are the perfect way to use up all that leftover turkey from the holidays!

2 teaspoons olive oil1 green pepper diced½ onion diced2 cloves garlic8 tortillas 6″ each, corn or flour2 cups leftover turkey or chicken15 ounces enchilada sauce divided2 cups Monterey jack cheese shredded, divided

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Preheat oven to 400°F. Lightly grease a 9×13 pan.

Heat oill in a small pan. Cook onion and peppers over medium heat until tender. Stir in garlic and cook 1 minute more. Toss with the turkey and season with salt & pepper to taste.

Place ½ cup enchilada sauce in the bottom of the prepared pan.

Spread 1 tablespoon on each tortilla. Top each with ¼ cup of the turkey mixture, 2 tablespoons cheese, and the pepper mixture. Roll up and place in the pan.

Pour remaining enchilada sauce over top and sprinkle with remaining cheese.

Cover with foil and bake 15 minutes. Remove foil and bake uncovered for 5-10 minutes or until the cheese is browned and bubbly.

Spread the sauce over the inside of the tortilla before rolling or dip the tortilla in the sauce before filling.
Place the tortillas seam side down as you roll them. 
Bake just until heated through so the tortillas don’t become soggy.
To Make Ahead: Assemble this casserole and refrigerate for up to 2 days before baking.
Freezing (Uncooked): Assemble and freeze up to 3 months before or after baking. Ensure it’s covered in a layer of plastic wrap and then aluminum foil.
Thaw in the refrigerator overnight. Preheat the oven to 350°F and cook for 20 minutes or until heated through (this time may need to be shortened if they have already been cooked). A good tip is to keep it covered with aluminum foil while heating and then remove for the last few minutes of cooking.

Calories: 563, Carbohydrates: 40g, Protein: 40g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 1402mg, Potassium: 377mg, Fiber: 3g, Sugar: 9g, Vitamin A: 1045IU, Vitamin C: 26mg, Calcium: 501mg, Iron: 4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

© Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Home & Kitchen

Ten Most Popular Dezeen School Shows of 2021



We have now published over 170 school shows! As we approach the end of 2021, here are the ten most popular showcases of student work from throughout the year.

Dezeen School Shows provides universities with an affordable digital platform to put the work of their students in front of Dezeen’s huge global audience of over three million monthly readers.

Read on for a selection of the most popular school shows published in 2021, and contact us for details and pricing at if you would like to put on a Dezeen School Show.

December slots are still available, as well as dates throughout 2022.

Dezeen School Shows is complemented by our new resource Dezeen Courses, which launched in September. This new service presents details of undergraduate and postgraduate degree courses, as well as short courses and remote learning programmes.

Dezeen Courses provides an essential resource for anyone wanting to study architecture, interior design or any design-related discipline.

Read on for a selection of the most popular school shows we published in 2021:

Pratt Institute
Interior Design BFA and MFA

From a building that could purify contaminated floodwater to analysing how to improve users’ airport experiences (above), these projects by interior design students at Pratt Institute explore how interiors affect our environment and behaviour.

The digital exhibition displays a selection of ten projects by students on both the school’s undergraduate and postgraduate interior design courses.

See the school show >

View courses at Pratt Institute >

University for the Creative Arts
BA (Hons) Illustration and Animation and BA (Hons) Illustration

An animation exploring a student’s fear of the unknown after graduating and a project which examines the human destruction of coral reefs (above) is included in this school show by students at the University for the Creative Arts.

The ten projects were selected from the studios of the undergraduate BA illustration and combined BA illustration and animation courses.

See the school show >

Lucerne School of Art and Design, Lucerne University of Applied Sciences and Arts
Bachelor VS Jewellery

Jewellery designed to enhance people’s connection with dogs, glasses that improve with age and a jewellery prototype that resists facial recognition technology (above) are among projects by students at the Lucerne School of Art and Design that feature in this school show.

This trio of projects are presented alongside five further school shows from Lucerne University containing projects by students from its product, textiles and lighting design courses.

See the school show >

Hongik University, Korea
BA Industrial Design

Hongik University, Korea presented ten projects by students enrolled on the institution’s BA Industrial Design course.

The digital exhibition features a fashion store (above) designed to reference a garden and a series of cocktail-making objects intended to enhance the work of bartenders (top image).

See the school show >

School of the Art Institute of Chicago
Graduate Thesis Projects

School of the Art Institute of Chicago‘s school show presented ten graduate thesis projects by architecture students.

This school show presented a variety of projects, including one using hand-drawing techniques to explore “contemporary ruins” and another that examines how “house museums” serve as an opportunity to think about the way architecture communicates (above).

See the school show >

View courses at School of the Art Institute of Chicago >

Monash Architecture, Monash University
Bachelor of Architectural Design, Master of Architecture

A project that addresses the lack of public space in Beirut (above) and an urban care home designed to enhance dementia patients’ quality of life are included in this showcase by students of Monash University.

The ten projects were created by undergraduate and postgraduate students of the university’s architecture faculty.

See the school show >

View courses at Monash University >

Ravensbourne University London
BA (Hons) Architecture, BA (Hons) Interior Design Environment Architectures and BA (Hons) Urban Landscape Architecture

Ravensbourne University London displays nine student projects in its showcase, including one which explores rituals around death through the use of mycelium and a pandemic-necessitated digital repair centre (above).

The ten highlighted projects were drawn up by undergraduate students from across the studios of architecture, interior and urban landscape design.

See the school show >

View courses at Ravensbourne University London >

Sydney Design School
Diploma of Interior Design and Advanced Diploma of Interior Design

A hotel interior informed by drag culture and a hospitality space that has a zero food waste philosophy (above) are among projects presented by Sydney Design School in its showcase.

The show features ten projects by students enrolled on the school’s interior design diploma courses.

See the school show >

L’ecole de design Nantes Atlantique
MDes Care Design, MDes City Design, MDes Food Design, MDes Digital Design, MDes Media Design, MDes Design and Innovation Management in apprenticeship, MDes Transcultural Design – China studio, MDes Transcultural Design – Brazil studio, MDes Transcultural Design – India studio, MDes Design and Entrepreneurship – Le Studio Montreal

A lamp that helps individuals with bipolar disorder understand their behavioural changes (above) and a drone programme tackling beaches affected by algae are among projects by students from a wide range of courses at L’ecole de design Nantes Atlantique.

The ten showcased proposals were drawn up by undergraduates and postgraduates from across the school’s architecture, furniture and interior design courses.

See the school show >

The New School’s Parsons School of Design
Architectural Design (BFA), Architecture (MArch), Industrial Design (MFA), Interior Design (AAS), Interior Design (BFA), Interior Design (MFA), Lighting Design (MFA), Product Design (BFA)

The nine featured projects in this showcase by The New School’s Parsons School of Design were completed by both undergraduate and postgraduate students across the studios of architecture and design.

They include a project exploring how architecture is integral to healing trauma and another investigating how bioluminescence could change our relationship to interiors (above).

See the school show >

View courses at Parsons School of Design >

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