Prep time: 30 min, Cook time: 25 min, Serves: 4
INGREDIENTS
- 3 tbsp olive oil
- 250g mushrooms, halved
- 1 leek, sliced
- 2 red onions, cut into wedges
- 2 cloves garlic, diced
- 50ml white wine (or turkey or chicken broth, if preferred)
- 1 400g tin of chopped tomatoes
- 1 pinch sugar
- 1 tsp dried Italian herbs
- 500g leftover turkey, shredded or chopped
- Chopped parsley, to serve
METHOD
1. Heat 2 tbsp of olive oil in a large pan over medium-high heat. Add the mushrooms and leeks, frying briefly. Add the red onions and garlic to the pan, continuing to fry until the onions and leeks are fully softened.
2. Pour in the white wine (or broth) and bring to a boil, allowing the liquid to reduce slightly. Add the chopped tomatoes, sugar, and Italian herbs. Stir well, cover, and let the stew simmer for 5 minutes.
3. Add the leftover turkey to the stew, cooking for an additional 5 minutes until heated through. Garnish the stew with chopped parsley and serve it alongside the potato pancakes (see right).
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quick pancakes
Use your leftover cooked potatoes, Brussel sprouts and/or cabbage to create pancakes. Chop and mix them all together with 1 finely diced onion, 1-2 tbsp cornflour, freshly grated nutmeg, salt, pepper, thyme and two eggs. Flatten and fry, in 2 tbsp of butter, for 3 minutes on each side.
