Leftover Turkey Brunswick Stew

1 tablespoon vegetable oil

2 small yellow onions, chopped

4 ½ cups chopped cooked turkey

2 (28 ounce) cans diced tomatoes

1 (15 ounce) can diced potatoes, drained

6 cups water

1 cup ketchup

1 cup hickory-flavored barbecue sauce

¼ cup vinegar

1 tablespoon Worcestershire sauce

½ teaspoon hot pepper sauce

1 ½ teaspoons salt

1 teaspoon ground black pepper

2 (15.25 ounce) cans whole kernel corn, drained

Heat the vegetable oil in a large stock pot over medium heat. Cook and stir the onion in the hot oil until softened and translucent, about 5 minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbecue sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally. Add corn and cook another 30 minutes.