Leftover turkey and red wine stew

    1 hour 30 min

    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.

    4 people made this

    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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