Turkey Stew with Cream
Turkey stew with cream turns lean turkey breast into a gentle, comforting supper with just one pan. The turkey is browned, simmered with carrots, leek and thyme in a light stock, then finished with double cream for a silky sauce. Serve it over mashed potato, rice or with crusty bread to mop up the sauce. It also reheats well the next day.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
- Per serving
- 510kcal
Keeping turkey stew with cream tender
Turkey breast is lean, so the key is gentle heat. Browning the meat in batches gives the stock a savoury base, and a steady simmer cooks it through without drying it out. The cream goes in last, over a low heat, so that it stays smooth.
How to cook turkey stew with cream
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- Brown the turkey Heat the oil in the casserole over a medium-high heat. Add the turkey in two batches and fry for , turning, until lightly golden on the outside. Do not worry about cooking it through yet. Lift it onto a plate.
- Soften the onion Lower the heat to medium, add the onion to the same pan and cook for until soft. Stir in the garlic and thyme and cook for .
- Simmer Return the turkey to the pan with the leek and carrots. Pour in the hot stock, bring to a gentle boil, then cover and simmer for , until the carrots are tender and the turkey is white all the way through, with no pink and steaming hot (75°C on a meat thermometer).
- Add the cream Turn the heat to low, stir in the double cream and simmer gently, uncovered, for , until the sauce coats the back of a spoon. For a thicker sauce, stir in the cornflour mixture and simmer for .
- Season and serve Season with the salt and plenty of pepper, taste and adjust. Serve straight away over mashed potato or rice, or with bread.
What to serve with it
Mashed potato is the classic partner, with steamed green beans or buttered cabbage on the side. For a smokier version, try turkey stew with bacon, or for an oven-baked dinner using the same cut, see turkey breast bake with vegetables.
Common problems and fixes for Turkey Stew with Cream
- The sauce is too thin.
- Simmer it uncovered for a few more minutes to reduce, or stir in the cornflour mixture. Remember the sauce thickens as it cools.
- The turkey is dry or chewy.
- Turkey breast toughens when it boils hard. Keep the stew at a gentle simmer, cut the pieces no smaller than 2cm and take the pan off the heat as soon as the meat is cooked through.
- The cream has split or looks greasy.
- The stew was bubbling too fiercely when the cream went in. Take the pan off the heat, stir in a splash of cold stock or cream and return to a very low heat.
Frequently asked questions about Turkey Stew with Cream
Can you freeze turkey stew with cream?
Yes, for up to 3 months, although the sauce may look slightly separated after thawing. Cool it quickly, freeze it in portions and defrost in the fridge. Keep leftovers in the fridge for up to 2 days. Reheat gently, stirring, until steaming hot all the way through.
What can I use instead of double cream?
Crème fraîche is a good swap and is less likely to split if the stew bubbles. Use the same amount and stir it in off the heat. Single cream is thinner, so it needs the cornflour mixture.
Can I use turkey thighs instead of breast?
Yes. Thigh meat stays more tender, but it needs longer: simmer for 25–30 minutes before adding the cream.
Which vegetables can I add?
Parsnips, celery, mushrooms and frozen peas all work. Add peas for the last 5 minutes and cut firm vegetables the same size as the carrots so they cook evenly.
How did you like the recipe?
4.9 / 5 · 7 ratings
