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creamy turkey stew with carrots and potatoes in grey bowl

Hearty Turkey Stew

Julia Frey of Vikalinka
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 8 votes
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine British
Servings 4
Calories 378 kcal

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 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)

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.

Nutrition

Calories: 378kcalCarbohydrates: 25gProtein: 22gFat: 22gSaturated Fat: 10gCholesterol: 93mgSodium: 907mgPotassium: 852mgFiber: 5gSugar: 3gVitamin A: 6121IUVitamin C: 22mgCalcium: 93mgIron: 5mg
Keyword turkey stew
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