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English-Style Turkey Stew

English-Style Turkey Stew

with Roasted Potatoes

Custom recipe
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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
Allergens:Wheat/BléSoy/SojaMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

2 unit

Garlic, cloves

2 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

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

Carrot

7 g

Parsley

113 g

Mushrooms

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.33 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Pot
Slotted Spoon
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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