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.