Slow cooker recipes

Creamy turkey stew with mustard

CREAMY TURKEY STEW WITH MUSTARD
8
2H 30M

Ingredients

Method

1.

Using a sharp heavy knife, cut turkey meat from bones, chop meat coarsely, discard bones.

2.

Heat oil in a large frying pan, cook turkey, in batches, until browned all over. Transfer turkey to a 4.5-litre (18-cup) slow cooker.

3.

Cook mushrooms, leek, bacon and garlic in same frying pan, stirring, until leek softens. Add flour, cook, stirring, for 1 minute. Stir in stock, wine, mustard and thyme sprigs, bring to the boil. Boil, uncovered, for 2 minutes. Remove from heat, stir in cream. Transfer mushroom mixture to cooker. Cook, covered, on low, for 2 hours.

4.

Season to taste, sprinkle with thyme leaves.

Use 3kg (6 pounds) turkey marylands if you can’t get drumsticks.

Note

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