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creamy turkey stew with carrots and potatoes in grey bowl
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4.91 from 11 votes

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: British
Keyword: turkey stew
Servings: 4
Author: Julia Frey of Vikalinka

Equipment

Ingredients

  • 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 This is an affiliate link.chicken stock or turkey stock
  • 250g/2 cups cooked turkey or chicken
  • 2 potatoes, large cut into large pieces
  • 2 This is an affiliate link.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

Instructions

  • 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 180C/350F for 45 minutes.
  • Once the stew is cooked, stir in double/heavy cream if desired. Sprinkle with chopped parsley before serving.

Notes

  • Stew is adaptable and easy to customize based on your preferences and the ingredients you have available. If you do make changes to the recipe, I would recommend keeping some root vegetables though. They hold their shape when cooked for a long time in a stew and taste amazing when they absorb the broth.
  • Don't cut your vegetables too small as they can disintegrate into the stew. Cut them chunky so they remain sturdy.
  • Adding cream makes the stew more luxurious. Add it to the pot just before serving. If you want to keep this stew dairy free, it's is just as delicious and less calorific without the cream.

Nutrition

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