Spicy turkey stew is the perfect winter warmer; made with lean meat, plenty of rich tomato flavours and fragrant spices it’s sure to leave everyone wanting seconds. We’ve added cranberry sauce to give a sweet edge to the sauce, and it’s a great way to use up that big jug of the stuff that everyone always seems to have come Boxing Day. Having hints of cardamom, coriander and fennel stirred through the sauce gives this spicy turkey stew an almost curry-like edge which makes it ideal for serving with fluffy rice and a chopped salad. If you don’t fancy rice though, then this is equally as tasty served up with spuds and veggies. With just 10 minutes prep time this spicy turkey stew recipe is also ideal for when you’re busy – all you’ll need to do is to chop a few bits and bobs and pop them all in a casserole dish together and then let them bubble away in the oven for an hour until the meat is succulent and full of flavour. Job done!
- 50g butter
- 1 large onion, very finely chopped
- 1 tbsp ground coriander
- 1 tsp ground cardamom
- 1 tsp crushed fennel seeds
- 1 can chopped tomatoes with the juice
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp of cranberry sauce
- 150ml water
- 450g turkey bits/leftovers
Finely chop your onion and tear or chop your turkey meat into bite-sized pieces.
Thoroughly mix all the ingredients and place in an ovenproof casserole dish.
Put in a pre-heated oven at 180°C (350°F, gas mark 4) oven for 45 mins to an hour, stirring once. If when you check your spicy turkey stew and you think it looks a bit dry you can add some chicken stock to make more sure.
After 45 mins to an hour remove your spicy turkey stew from the oven, check the sauce is to your desired consistency, and serve with mashed potatoes and vegetables or plain rice.
Still got turkey leftovers? Try adding it to a club sandwich, stew or stir-fry.