Jamie Oliver Turkey Stew

This Jamie Oliver Turkey Stew is everything you want in a cozy winter dish—rich, hearty, and packed with layers of flavor. Tender shredded turkey, a deep herby sauce, and those golden, fluffy dumplings? Absolute comfort food bliss. I first tried this after Christmas with leftover roast turkey, and wow—those crispy bacon bits in the dumplings completely stole the show. (inspired by Jamie Oliver)

Ingredients Needed

For the Dumplings:

• 2 rashers smoked streaky bacon
• 2 small leeks, finely sliced
• 1 tbsp olive oil
• 125g (1 cup) self-raising flour
• 25g (¼ cup) maize flour or polenta
• 30g (2 tbsp) cold unsalted butter, diced
• 125ml (½ cup) buttermilk
• 1 large free-range egg, beaten

For the Stew:

• 3 onions, roughly chopped
• 3 celery sticks, chopped
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 fresh bay leaves
• 2 tsp English mustard
• 2 tbsp plain flour (all-purpose flour)
• 1.5 litres (6 cups) vegetable stock
• 150g (1 cup) leftover stuffing
• 500g (1 lb) leftover cooked turkey or chicken, shredded

How To Make Jamie Oliver Turkey Stew

Prepare the Dumpling Mixture:

Start by chopping the bacon and gently frying it in a pan until it turns golden and crisp. Toss in the finely sliced leeks and a splash of olive oil. Cook for about 15 minutes, stirring now and then, until the leeks are soft and slightly sweet. Set the mixture aside to cool completely—this will go into the dumpling dough later.

Start the Stew Base:

In a wide casserole dish or large ovenproof pot, heat a couple tablespoons of oil (or turkey drippings, if you’ve got them). Add the chopped onions and celery, then throw in your rosemary, thyme, and bay leaves. Let everything cook gently for 15 minutes until softened—this forms the aromatic heart of the stew.

Thicken the Stew:

Stir in the English mustard and plain flour, letting it cook out for a couple of minutes to get rid of any raw taste. Now, slowly pour in your veggie stock, stirring constantly to avoid lumps. Once the sauce is smooth and thickened, crumble in your leftover stuffing—it adds amazing flavor and body. Remove the herb sprigs and bay leaves, then fold in the shredded turkey. Season to taste, then turn off the heat.

Make the Dumplings:

In a bowl, combine the self-raising flour and maize flour. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the middle and add the buttermilk, gently mixing to bring the dough together. Fold in the cooled leeks and bacon—don’t overmix or the dumplings will be tough.

Shape the Dumplings:

Lightly flour your work surface and roll out the dough to about 2cm thick. Use a round cutter (about 5cm wide) to stamp out at least 12 dumplings. You can reroll any offcuts—no waste here!

Assemble and Bake:

Preheat your oven to 200°C/400°F (Gas 6). Brush the tops of the dumplings with beaten egg and gently place them on top of the hot stew. Slide the whole dish into the oven and bake for 25–30 minutes, or until the dumplings are golden and risen and the stew is bubbling around the edges.

Serve:

Ladle it into bowls and serve with steamed greens for a comforting meal that feels like a warm hug.

Why I Love This Recipe

I made this stew on a chilly January evening with the last of our roast turkey, and it honestly turned into the star of the week. It’s one of those recipes that feels both indulgent and thrifty—a clever way to use leftovers that tastes completely fresh and new. Everyone at the table went back for seconds!

Recipe Tips

• Use turkey drippings if you can: They add loads of rich, roasted flavor to the base.
• Don’t overmix the dumpling dough: Light mixing = fluffy dumplings.
• Make ahead: You can prep the stew earlier in the day, then top with dumplings and bake when ready to eat.
• No buttermilk? Mix regular milk with a splash of lemon juice or vinegar and let it sit for 5 minutes.
• Add extra veg: Carrots or mushrooms would be great additions.

How To Store This Jamie Oliver Turkey Stew

In the Fridge:

Transfer cooled leftovers to an airtight container. It’ll keep well for up to 3 days.

In the Freezer:

The stew freezes beautifully, but dumplings may go soft. Freeze them separately if you can. Store for up to 3 months.

Reheating:

Reheat the stew gently on the hob or in the microwave. Add a splash of stock or water if it thickens too much. If reheating dumplings, pop them in a hot oven to crisp up again.

Nutrition Facts (per serving)

• Calories: 487
• Carbs: 41.3g
• Protein: 38g
• Fat: 19.7g
• Saturated Fat: 6.1g
• Sugar: 10.7g
• Fibre: 4g
• Sodium: ~850mg (depends on stock and bacon used)

Let’s Answer a Few Questions! (FAQs)

Can I make this without stuffing?
Totally! Just skip it, or add a few breadcrumbs for body.

What’s a good turkey substitute?
Leftover roast chicken works perfectly.

Can I make this gluten-free?
Yes! Use gluten-free flour blends for both the stew and dumplings.

How do I keep dumplings from sinking?
Make sure the stew is hot before adding them—this helps them rise beautifully.

Can I prep the dumplings in advance?
Yep! You can shape them earlier and keep them in the fridge for a few hours.

Try More Recipes:

• Jamie Oliver Turkey Butter Cranberries
• Jamie Oliver Turkey Bolognese
• Jamie Oliver Roast Turkey
• Jamie Oliver Turkey And Leek Pie