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Turkey stew
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Total Time:
1 hour
Effortlessly transform leftover turkey or chicken into a nostalgic comfort dish with a twist - a delightful blend of dumplings and biscuits for a hearty meal.
Ingredients:
  • 2 rashers of higher-welfare smoked streaky bacon
  • 2 small leeks
  • olive oil
  • 125 g self-raising flour
  • 25 g maize flour or polenta
  • 30 g unsalted butter (cold)
  • 125 ml buttermilk
  • 1 large free-range egg
  • 3 onions
  • 3 sticks of celery
  • 2 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • 3 fresh bay leaves
  • 2 teaspoons English mustard
  • 2 tablespoons plain flour
  • 1.5 litres organic veg stock
  • 150 g leftover stuffing
  • 500 g leftover cooked free-range turkey or chicken meat
Instructions:
  • For the dumplings, crisp up roughly chopped bacon in a large frying pan over medium-low heat. Wash, trim, and finely slice leeks. Stir leeks into the pan with 1 tablespoon of oil and cook until soft and sweet, for about 15 minutes. Remove from heat and let cool. For the stew, chop and cook onions and celery in a large casserole pan with 2 tablespoons of oil. Add herb sprigs and bay leaves. Stir in mustard and flour, then gradually add stock to make a thick sauce. Crumble in leftover stuffing, remove herb sprigs and bay leaves. Shred turkey or chicken, add to stew, and season. Preheat the oven to 200°C/400°F/gas 6. In a bowl, rub diced butter into flours until it resembles breadcrumbs. Make a well and pour in buttermilk, then mix to form a dough. Stir in cooled leeks and bacon. Roll out the dough, cut into dumplings, brush with beaten egg, and place on top of stew. Bake for 25-30 minutes until golden and stew is bubbling. Serve with steamed greens.

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