Turkey Stew (Bacon & Wine)

This cozy turkey stew recipe is a great way to use up all your turkey leftovers! Tender chunks of turkey with bacon, carrots and potatoes in a rich creamy broth - so easy, hearty and absolutely delicious.

4 strips bacon, smoked
1 splash white wine, sherry or Marsala
2 Tbsp. butter, unsalted
1 large onion, roughly chopped
2 stalks celery, sliced
2 large carrots, cubed
5 medium potatoes, peeled and quartered
1 tsp. sea salt
1 tsp. garlic granules
1 tsp. dried thyme or parsley
½ tsp. black pepper, freshly ground
½ tsp. ground sweet paprika
1 Tbsp. Dijon mustard
2 tsp. tomato paste
1 Tbsp. soy sauce
4 cups chicken broth or bouillon (1 L)
1 lb turkey meat, cubed or shredded (450 g)
1 Tbsp. cornstarch
⅓ cup heavy cream (80 mL)
3 Tbsp. Parmesan cheese, freshly grated
3 Tbsp. flat leaf parsley, chopped

Add streaky smoked bacon to a large casserole and cook over low heat until the bacon starts rendering its fat and crisps up. Transfer the bacon to a cutting board once cooked and roughly chop.

Pour a splash of wine to the pan to deglaze, scraping the any browned bits loose as you cook it down. Add the butter throw in the onion, celery, carrots and potatoes once it has melted. Sprinkle the vegetables with the salt, pepper, garlic powder, paprika and thyme and cook for 5-7 minutes.

Stir in the mustard and tomato paste and pour in the broth and soy sauce. Bring to a simmer then stir in the turkey and bacon.

Cover the casserole and transfer to the oven for 40-50 minutes or until the potatoes are cooked through.

Dissolve the cornstarch in a tablespoon of cold water and add to the stew, heating it through for two minutes or until the broth starts to thicken.

Stir in the cream and grated Parmesan off the heat and garnish with the chopped parsley. Serve with bread to mop up every delicious drop.