Vegetable and Turkey Stew
Vegetable and Turkey Stew



  • 1 tbsp olive oil
  • 1 leg of turkey (about 800g)
  • Salt and pepper
  • 2 sliced onions
  • 2 bashed garlic cloves
  • 2 diced carrots
  • 1 litre of chicken stock
  • 500g chopped potatoes
  • 1 bunch of parsley, chopped
  • Heat a large saucepan, and add the oil. Season the turkey leg well, and brown all over in the pan for 8 mins. Reduce the heat, add the onions, garlic, and carrots, and mix before pouring in the stock and stirring. Allow to simmer, covered, for one hour.
  • Once the meat is cooked through, remove it from the pot and leave to cool slightly. Chuck the potatoes in the pot, cover again, and simmer for 20 mins. Remove the skin from the turkey and shred the meat between two forks, then return the meat to the pan, and season to taste. Once ready to serve, stir through the chopped parsley, and enjoy.
2 hrs
4 serving

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