Turkey Stew with Bacon
Turkey stew with bacon is a lean, filling one-pot dinner for a cold evening. Smoked bacon adds the depth that plain turkey breast lacks, and the potatoes and root vegetables thicken the stock as they cook, so there is no need for flour. Browning the meat first gives the gravy its colour, and a short simmer keeps the turkey tender rather than dry.
- Total
- 1 h 10 min
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 430kcal
Keeping turkey stew with bacon juicy
Turkey breast has little fat, so the bacon does a lot of the work. Brown it first so its fat and smoky flavour spread through the pot, and keep the simmer gentle. A rolling boil makes the turkey tough. Chunks of 3cm hold their moisture better than small cubes.
Turkey thigh is more forgiving, and cooked turkey left from a roast can also be used. Add cooked turkey for the last 10 minutes only so it does not dry out.
Making turkey stew with bacon
Tap a time to start a timer.
- Brown the bacon and turkey Heat the oil in a large pot over a medium-high heat. Fry the lardons for until golden, then lift them out with a slotted spoon. Brown the turkey in two batches for each, turning until coloured on all sides, and set aside with the bacon.
- Soften the vegetables Turn the heat down to medium. Add the onions, carrots and celery to the bacon fat in the pot and cook for , stirring, until the onions start to soften. Add the garlic and thyme for the last minute.
- Simmer Return the turkey and bacon to the pot with the potatoes. Pour in the stock, add a good grind of pepper and bring to the boil. Turn the heat down, cover and simmer gently for , until the potatoes and carrots are tender and the turkey is white all the way through.
- Check and thicken Cut open the largest piece of turkey to check that it is steaming hot with no pink inside (75°C on a thermometer). If the stew is thin, simmer uncovered for , crushing a few potato chunks against the side of the pot to thicken the gravy.
- Rest and season Take the pot off the heat and leave it for . Taste before adding any salt, as the bacon and stock are already salty. Ladle into deep bowls and sprinkle with parsley.
Serving and variations
Parsnips, leeks or swede can replace some of the carrots. Add a bay leaf with the thyme if you have one. For turkey under a pastry lid instead, see turkey in puff pastry. For a similar stew with beef, try beef stew with bacon.
Common problems and fixes for Turkey Stew with Bacon
- The turkey is dry and stringy.
- Turkey breast is very lean and toughens if it boils hard. Keep the simmer gentle, cut the pieces no smaller than 3cm and stop cooking as soon as no pink remains.
- The stew lacks flavour.
- Do not skip the browning, and brown the turkey in two batches so it colours rather than steams. Season at the end, after tasting.
- The vegetables are mushy or the potatoes are hard.
- Cut the potatoes and carrots to the same 3cm size and add them together. If they are still firm after 25 minutes, cover and simmer for 5 minutes more.
Frequently asked questions about Turkey Stew with Bacon
How long should turkey stew simmer for?
About 25 minutes after the liquid comes to the boil, for 3cm chunks of turkey breast. The turkey must be steaming hot with no pink inside, and the potatoes should be soft.
Can I use turkey thighs instead of breast?
Yes. Boneless thigh meat stays more tender and forgives longer cooking, but it needs about 40 minutes of simmering rather than 25 minutes.
Can you freeze it?
Yes, for up to 3 months. Cool it completely, freeze in portions and defrost overnight in the fridge. Reheat until steaming hot all the way through, adding a splash of stock if it has thickened.
What can I serve with it?
Crusty bread, buttered cabbage or green beans. The potatoes are already in the pot, so it needs no other starch.
How did you like the recipe?
4.8 / 5 · 39 ratings
