1 tablespoon Olive Oil 1 large Yellow Onion, diced 5 cups leftover Smoked Turkey, shredded 2 (28 oz.) cans Diced Tomatoes 2 ½ cups Yukon Gold Potatoes, diced 2 cups mixed leftover Vegetables (corn, lima or butter beans, peas, green beans, and carrots) 4 cups Chicken Broth 2 cups Water 1 cup Barbecue Sauce ¼ cup Apple Cider Vinegar 1 tablespoon Worcestershire Sauce 1 ½ teaspoons Salt 1 teaspoon Pepper ½ teaspoon Garlic Powder
In a large stock pot over medium heat, add the Olive Oil and Yellow Onion. Cook the Onion until soft and translucent. Add the rest of the Ingredients to the stock pot, and stir to combine. Bring the stew to a boil, then reduce heat to low and let simmer. Stir occasionally and let the stew simmer for 2 hour or until the Potatoes are tender.