- 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