About this recipe: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.
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
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Method Prep:5min › Cook:40min › Ready in:45min
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.
Mix in cooked, diced potatoes. Stir in flour to thicken sauce. Simmer until thickened and heated through, then serve.
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