Leftover turkey and red wine stew

Leftover turkey and red wine stew


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About this recipe: This turkey stew is a take on coq au vin. You could also use leftover roast chicken. If you don't have leftover gravy, you can use chicken stock or more soup instead.


Serves: 12 

  • 40g butter
  • 1 onion, chopped
  • 4 sticks celery, chopped
  • 3 cloves garlic, crushed
  • 4 carrots carrots, chopped
  • 225ml red burgundy wine
  • 1 tin condensed cream of mushroom soup
  • 200ml leftover gravy
  • 10 new potatoes, halved
  • 250g frozen garden peas
  • 800g leftover turkey, shredded
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons black pepper
  • 1 bay leaf
  • salt to taste

Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

  1. In a large pan, saute the onion, celery and garlic in the butter over medium heat until the onions are soft. Add carrots and saute another 5 minutes.
  2. Add wine, mushroom soup, gravy, potatoes, peas, turkey, marjoram, thyme, black pepper and bay leaf and raise heat to medium-high so it comes to the boil. Stir, then cover and let simmer for 60 minutes, or until potatoes are nicely soft. Salt to taste.

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