HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEnglish Style Turkey Stew
English-Style Turkey Stew

English-Style Turkey Stew

with Roasted Potatoes

Custom recipe
Read more

Grab a woolly sweater and throw a log on the fire. We're upgrading this English countryside stew with tender turkey, earthy mushrooms and sweet carrots!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Turkey

2 unit

Garlic, cloves

2 tbsp

All-Purpose Flour


300 g

Yellow Potato

2 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

113 g

Green Peas

2 tbsp

Tomato Sauce Base

1 unit

Chicken Broth Concentrate

56 g

Yellow Onion

170 g


7 g


113 g


Not included in your delivery

2 tbsp

Unsalted Butter*


0.13 tsp


0.13 tsp


1.33 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber9 g
Protein36 g
Cholesterol140 mg
Sodium1440 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Slotted Spoon
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until potatoes are golden-brown and tender, 25-28 min.


While potatoes roast, quarter mushrooms. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then cut carrot into 1/4-inch pieces. Roughly chop parsley. Peel, then mince or grate garlic.


Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer turkey to a medium bowl. Carefully drain and discard fat from pot.


Add 2 tbsp butter (dbl for 4 ppl) to the same pot, then onions, carrots, mushrooms and garlic. Cook, stirring occasionally, until mushrooms soften slightly, 3-4 min. Add soy sauce, tomato sauce base, turkey and any juices from the bowl. Stir to combine. Sprinkle flour over top. Cook, stirring often, until flour coats veggies and turkey, 1-2 min.


Add broth concentrate, peas and 2 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, stirring often, until stew thickens slightly, 4-6 min.


Add roasted potatoes to stew. Stir to combine. Divide stew between bowls. Sprinkle parsley over top.