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creamy turkey stew with carrots and potatoes in grey bowl

Hearty Turkey Stew

This hearty turkey stew made with leftover turkey, bacon, leeks, carrots and potatoes with a touch of thyme is the comfort food your colder nights need!
5 from 1 vote
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Course: Main Course
Cuisine: British
Keyword: turkey stew
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4
Calories: 378kcal


  • 1 tbsp butter
  • 100g/4-5 strips, bacon lardons or thick cut bacon sliced
  • 1 leek
  • 2 carrots cut into large pieces
  • 2 stalks celery diced
  • 2 cloves garlic pressed
  • 2 tbsp flour, heaped
  • 1 litre/4 cups chicken or turkey stock
  • 250g/2 cups cooker turkey or chicken
  • 2 potatoes, large cut into large pieces
  • 2 bay leaves
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 1 tbsp fresh chopped parsley
  • salt and pepper to taste
  • 80ml/1/3 cup double/heavy cream (optional)


  • Cook the bacon in 1 tbsp of butter( if using bacon lardons) in a large Dutch Oven over medium heat. Omit the butter if using fatty bacon (especially true for the US readers). Drain excess bacon fat but 2 tbsp. Add sliced leeks, carrots, celery and thyme and cook for 5 minutes over medium low heat, add pressed garlic and cook for 1 minute longer.
  • Add 2 heaped tablespoons of flour and mix, then add the stock gradually scraping down the bottom of the pot, bring to a boil, add salt and pepper to taste.
  • Add 2 potatoes in large chunks, turkey, bay leaves and and cook uncovered in the preheated oven at 350F for 45 minutes.
  • Once the stew is cooked, stir in double/heavy cream if desired. Sprinkle with chopped parsley before serving.


Calories: 378kcal | Carbohydrates: 25g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 907mg | Potassium: 852mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6121IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 5mg