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.

    12 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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