This succulent turkey stew recipe is a great way to use up any leftovers from Christmas Day when you’re bored of plain old turkey sandwiches. Because turkey is such a lean meat this would also be perfect for a healthy supper throughout the cooler months and, dare we say it, would even be worth buying some turkey breast meat especially for. Made with rich tomato purée, punchy garlic and fragrant bay leaves it transforms turkey into a gorgeous family meal, whether you’ve got leftover meat from Christmas or just fancy a change from chicken at any other time of the year. We’ve made sure our turkey stew is easy to make, with just fifteen minutes prep required and then a slow bubble on the stove, leaving you free to get on with other things. And depending on what you fancy this stew is lovely served with a variety of sides – rice works really well to mop up the juices but mashed potatoes are also delicious with the rich sauce.
- 2tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 2 chillies, chopped
- 900g turkey, cut into bite-sized chunks, or leftover turkey meat
- 1tbsp tomato puree
- 285ml vegetable stock
- 2 bay leaves
Heat the oil in a casserole dish, add the onion, garlic and chillies and fry gently until softened (about 5 minutes).
Add the turkey pieces, increased the heat, and fry until browned. If you’re using pre-cooked turkey then simply warm through for a couple of moments.
Stir in the tomato puree, then pour in the vegetable stock and add the bay leaves, and season.
Bring to the boil, then cover and simmer for 40 minutes, until the turkey is tender.
Serve your turkey stew with rice or potatoes and a few veggies for a hearty, healthy family meal.
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Got some leftover roasted vegetables? You can pop roast potatoes, parsnips, celeriac and carrots in too (cut into chunks)