In a stew with the leftover turkey?
Christmas will be here in only a couple more sleeps, and I'm sure that like me, you have ordered a far bigger turkey then you need and will end up eating it for a few days afterwards.
My favourite things to do with leftover turkey are hot turkey sandwiches with stuffing and cranberry sauce, turkey curry, and turkey stew.
Turkey stew is really easy to make and you can leave it in the oven or in the slow cooker while you go out to enjoy the festive celebrations.
Turkey Stew
Ingredients (serves 4)
• 500g diced turkey thigh meat or whatever is left from your Christmas roast
• One large white onion, peeled and chopped into chunks
• Two large carrots or three to four smaller ones, peeled and sliced into thin rounds
• Two tablespoons of flour
• One teaspoon of dried thyme
• 600ml of chicken/turkey stock
• Salt and pepper to taste
• Four to six potatoes, peeled and chopped into large chunks
Method
1. In a large casserole pot or slow cooker, add in all the ingredients listed above except the potatoes. Give everything a good stir and cook for three to four hours at 180C in the oven or cook for six to eight hours in a slow cooker.
2. If you using leftover roast turkey, add it into the stew about an hour or so before the end of cooking.
3. Near the end of cooking, cook the potatoes in a large saucepan full of water until tender. Drain and add into the stew, just before serving.
Tip: if gravy isn't very thick at the end of cooking, add one teaspoon of cornflower to a tiny spot of cold water and mix. Add it into the stew, give it a good stir, and allow it to cook for another 20 minutes or so.
For more great recipes visit Jo's Kitchen.
