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!
100g/4-5strips,bacon lardons or thick cut baconsliced
1leek
2carrotscut into large pieces
2stalkscelerydiced
2clovesgarlicpressed
2tbspflour, heaped
1 litre/4 cupschicken or turkey stock
250g/2 cupscooker turkey or chicken
2potatoes, largecut into large pieces
2bay leaves
1tbspfresh thyme leaves or 1 tsp dried thyme
1tbspfresh chopped parsley
salt and pepper to taste
80ml/1/3 cupdouble/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 350F for 45 minutes.
Once the stew is cooked, stir in double/heavy cream if desired. Sprinkle with chopped parsley before serving.