Turkey, leek and mushroom stew
- Prep: 10m
- Cook: 15m
- Serves: 6
Use up your leftover roast turkey or chicken to make this comforting one pot supper. You can add other herbs like tarragon if you have them to hand, but I take comfort in the simplicity of the flavours below.
Method
- Melt the butter in a large casserole dish set over a medium heat. Slice the leeks and add them to the butter with a pinch of salt and a turn of pepper. Sweat for 5-8 minutes until the leeks are translucent but not brown.
- Quarter the mushrooms and add them to the pan together with the thyme and bay leaves. Shred the turkey (or chicken) and add that too. Cook for a further 5 minutes, stirring regularly to prevent anything catching.
- Add the flour and stir it into the mixture. Cook for 2-3 minutes, stirring regularly. This will cook the flour and prevent the stew tasting chalky. Next, gradually stir in half of the milk, adding a little at a time, to create a sauce. Bring to the boil and simmer for a minute or two. The sauce will thicken so add some more milk if it’s too thick. Simmer until the turkey is piping hot, check the seasoning then serve.
Ingredients
All to be sourced organic where possible
- 75g butter
- 600g leeks
- 200g button mushrooms
- 2 tsp thyme leaves
- 2 bay leaves
- 800g cooked chicken or turkey
- 1 ½ tbsp plain flour
- Milk (up to 500ml)
