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Leftover roasted turkey stew

This recipe is perfect for using up leftovers of your Christmas meal. If you don’t have any leftover carrots and sprouts, add them row at the beginning of the recipe, with the red pepper.  Feel free to add other leftovers, such as green beans, leek, cabbage and so on. For a spicier version add some chilli flakes. Serve this leftover roasted turkey stew with rice or pasta.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 raw onion or 2 roasted onion
  • 1 red pepper
  • 2 cloves of garlic
  • 1 sprig of rosemary or 1 tsp dried oregano
  • 1 celery stalk
  • About 5 leftover pigs in blankets or 75g cooking chorizo
  • 1 tsp ground cumin
  • 2 Tbsp tomato purée
  • 1 cup chopped roasted or boiled carrots or 2 raw carrots
  • 1 cup leftover cooked brussels sprouts or raw
  • 300 ml chicken stock or leftover gravy mixed with water
  • 1 bay leaf
  • 2 cups shredded turkey meat
  • Chopped parsley or coriander leaves to serve

Method
 

  1. Slice the onion and red pepper. Chop the garlic, rosemary leaves and carrots and sprouts.
  2. Heat a little oil in a big saucepan and sauté the onion, chorizo (if used) and any raw vegetables for about 5 minutes.
  3. Add the herbs, garlic, the pigs in blanket (chopped) and any leftover roasted/cooked vegetables. Add the cumin and stir for a few seconds. Add the tomato purée and stir again.
  4. Pour in the chicken stock or leftover gravy. Bring to the boil and cook for about 10 minutes. If you're using raw vegetables, this might take a bit longer.
  5. When the veggies are tender, add the shredded turkey meat, bring to the boil and simmer for 5 minutes.
  6. Serve with chopped, fresh herbs scattered on top.