Turkey and potato stew

    Turkey and potato stew


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    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.

    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.

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