Name: Creamy turkey stew with mustard
Cook time: 150 min
Total time: 150 min
Yield: 8
Ingredients: 4 (3kg) turkey drumsticks, skin removed; 2 tablespoon olive oil; 375 gram button mushrooms; 2 medium_piece (700g) leeks, sliced thickly; 4 (260g) rindless bacon slices, chopped coarsely; 2 clove garlic, crushed; 2 tablespoon plain (all-purpose) flour; 1 cup (250ml) chicken stock; 1/2 cup (125ml) dry white wine; 2 tablespoon wholegrain mustard; 6 sprigs fresh lemon thyme; 1/2 cup (125ml) pouring cream; 2 teaspoon fresh lemon thyme leaves

Ingredients

4 (3kg) turkey drumsticks, skin removed

2 tablespoon olive oil

375 gram button mushrooms

2 medium_piece (700g) leeks, sliced thickly

4 (260g) rindless bacon slices, chopped coarsely

2 clove garlic, crushed

2 tablespoon plain (all-purpose) flour

1 cup (250ml) chicken stock

1/2 cup (125ml) dry white wine

2 tablespoon wholegrain mustard

6 sprigs fresh lemon thyme

1/2 cup (125ml) pouring cream

2 teaspoon fresh lemon thyme leaves

Method

1.Using a sharp heavy knife, cut turkey meat from bones, chop meat coarsely, discard bones.

2.Heat oil in a large frying pan, cook turkey, in batches, until browned all over. Transfer turkey to a 4.5-litre (18-cup) slow cooker.

3.Cook mushrooms, leek, bacon and garlic in same frying pan, stirring, until leek softens. Add flour, cook, stirring, for 1 minute. Stir in stock, wine, mustard and thyme sprigs, bring to the boil. Boil, uncovered, for 2 minutes. Remove from heat, stir in cream. Transfer mushroom mixture to cooker. Cook, covered, on low, for 2 hours.

4.Season to taste, sprinkle with thyme leaves.

Use 3kg (6 pounds) turkey marylands if you can’t get drumsticks.
Note

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