Turkey stew

Sweet leek & smoky bacon biscuit dumplings

Turkey stew

Turkey stew

Serves 6
Cooks In1 hour plus cooling
DifficultyNot too tricky
Nutrition per serving
  • Calories 487 24%
  • Fat 19.7g 28%
  • Saturates 6.1g 31%
  • Sugars 10.7g 12%
  • Salt 1.4g 23%
  • Protein 38g 76%
  • Carbs 41.3g 16%
  • Fibre 4g -
Of an adult's reference intake
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Method

Ingredients

  • DUMPLINGS
  • 2 rashers of higher-welfare smoked streaky bacon
  • 2 small leeks
  • olive oil
  • 125 g self-raising flour
  • 25 g maize flour , or polenta
  • 30 g unsalted butter (cold)
  • 125 ml buttermilk
  • 1 large free-range egg
  • STEW
  • 3 onions
  • 3 sticks of celery
  • 2 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • 3 fresh bay leaves
  • 2 teaspoons English mustard
  • 2 tablespoons plain flour
  • 1.5 litres organic veg stock
  • 150 g leftover stuffing
  • 500 g leftover cooked free-range turkey or chicken meat
Tap For Method
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Ingredients

Method

  1. To start the dumplings, roughly chop the bacon and place in a large frying pan on a medium-low heat to crisp up while you wash, trim and finely slice the leeks.
  2. Stir them into the pan with 1 tablespoon of oil, then cook for 15 minutes, or until soft and sweet, stirring occasionally. Remove from the heat and leave to cool.
  3. Meanwhile, for the stew, peel the onions, trim the celery, then roughly chop both and place in a large, wide casserole pan on a medium heat with 2 tablespoons of oil (or even better, use turkey dripping to intensify the flavours).
  4. Add the herb sprigs and bay, and cook for 15 minutes, or until soft but not coloured, stirring regularly. Stir in the mustard and flour for 2 minutes, then gradually stir in the stock to make a nice thick sauce.
  5. Crumble in the leftover stuffing and turn the heat off. Scoop out and discard the herb sprigs and bay leaves, then shred the turkey or chicken meat, stir it into your stew, taste, and season to perfection.
  6. Preheat the oven to 200°C/400°F/gas 6.
  7. Place the flours in a large bowl. Dice and add the butter, then use your thumbs and forefingers to rub the butter into the flour until it resembles breadcrumbs.
  8. Make a well in the middle, pour in the buttermilk, then gradually mix into the crumbs, bringing them in from the outside. Stir in the cooled leeks and bacon until just combined, but don’t overwork it – we want the dough as light as possible.
  9. Gently roll it out on a clean flour-dusted surface until 2cm thick, then use a 5cm fluted cutter to stamp out as many round dumplings as you can, re-rolling and using up any offcuts – you should get at least 12 from this amount.
  10. Brush the dumplings with beaten egg, then sit them on top of the stew.
  11. Bake for 25 to 30 minutes, or until the dumplings are risen and golden and the stew is blipping and bubbling away nicely. Delicious with simple steamed greens.

Tips

If you don't have self-raising flour, use the same weight of plain flour, along with 1½ teaspoons of baking powder and ½ a teaspoon bicarbonate of soda for the same result.

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver