This delicious Jamie Oliver turkey stew with fluffy dumplings is the perfect way to use up leftover turkey or chicken. Packed with rich flavors, crispy bacon, and a thick, herby sauce, it’s a hearty and comforting meal. The soft, golden dumplings make it extra special! Serve with steamed greens for a simple, cozy dinner everyone will love.
Ingredients Needed
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
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 Turkey Stew
- Prepare the dumpling mixture: Roughly chop the bacon and fry in a pan over medium-low heat until crispy. Add the sliced leeks and 1 tbsp olive oil, then cook for 15 minutes, stirring occasionally, until soft. Remove from heat and let cool.
- Start the stew base: In a large, wide casserole pan, heat 2 tbsp oil (or turkey drippings) over medium heat. Add onions, celery, rosemary, thyme, and bay leaves. Cook for 15 minutes, stirring often, until softened but not browned.
- Thicken the stew: Stir in the mustard and flour, cooking for 2 minutes. Gradually add the stock, stirring constantly to create a thick sauce. Crumble in the stuffing, mix well, then remove the herb sprigs and bay leaves. Add the shredded turkey, season to taste, and turn off the heat.
- Make the dumplings: In a bowl, mix both flours. Rub in the butter until the mixture resembles breadcrumbs. Create a well, pour in the buttermilk, and mix gently. Fold in the cooled leeks and bacon without overworking the dough.
- Shape the dumplings: Roll out the dough on a floured surface to 2cm (¾ inch) thickness. Use a 5cm (2 inch) cutter to cut out at least 12 dumplings, re-rolling scraps as needed.
- Assemble and bake: Preheat oven to 200°C/400°F (Gas 6). Brush dumplings with beaten egg and place them on top of the stew. Bake for 25-30 minutes until the dumplings are golden and the stew is bubbling.
- Serve: Enjoy hot with steamed greens for a hearty, comforting meal!
Recipe Tips
- Use turkey drippings for extra flavor: If you have turkey drippings from roasting, use them instead of oil when cooking the onions and celery. It adds a rich, deep flavor to the stew.
- Don’t overwork the dumpling dough: Mix the dough just until combined. Overmixing will make the dumplings dense instead of light and fluffy.
- Add the stock slowly: Stir in the vegetable stock little by little to avoid lumps in the sauce. This helps create a smooth and thick consistency.
- Let the stew bubble before baking: Make sure the stew is hot before placing the dumplings on top. This helps them cook evenly and rise properly in the oven.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover turkey stew cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: This stew can be frozen, but the dumplings may become soft. If freezing, store the stew and dumplings separately. Place the cooled stew in a freezer-safe container and freeze for up to 3 months. To thaw, leave it in the fridge overnight reheating.
- Reheat: Pour the stew into a saucepan and warm over low to medium heat for 8–10 minutes, stirring occasionally. Add a little stock or water if needed to prevent it from drying out.
Nutrition Facts
Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 487
- Total Fat: 19.7g
- Saturated Fat: 6.1g
- Total Carbohydrate: 41.3g
- Dietary Fiber: 4g
- Sugars: 10.7g
- Protein: 38g
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