Turkey and potato stew

    45 min

    A perfect way to use leftover turkey! A hearty stew simmered with potatoes, carrots and mushrooms. Feel free to use any vegetables in the kitchen and change the spices to your liking.

    5 people made this

    Serves: 6 

    • 30g butter
    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 100g mushrooms, sliced
    • 5 carrots, chopped
    • 2 cloves garlic, minced
    • 500g cooked turkey meat, cut into chunks
    • 1.5 litres chicken stock
    • 1 teaspoon dried sage
    • 1 teaspoon dried basil leaves
    • 1 teaspoon dried oregano
    • 1 teaspoon dried parsley
    • 500g cooked red potatoes, diced
    • 2 tablespoons plain flour

    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Melt butter in a large saucepan over medium heat. Add onion, celery, mushrooms, carrots and garlic. Cook until onions turn translucent, about 10 minutes. Stir in turkey, stock and dried herbs; simmer until carrots are tender, an additional 20 minutes.
    2. Mix in cooked, diced potatoes. Stir in flour to thicken sauce. Simmer until thickened and heated through, then serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    This was really lovely. I made it on a freezing night, scaling down the recipe for two people. There was masses, and it was so warming. I added a little salt and pepper, and some parsnip. It was a lovely thick texture, and the herbs really added to the flavour. We still have leftover turkey on the freezer, so I will be making it again. Many thanks!  -  04 Jan 2017