Creamy Turkey Stew with Mustard

Reprinted with permission from Delish Family Slow Cooker: Easy, Delicious Meals © 2012 by Hearst Communications, Inc.

Creamy Turkey Stew with Mustard

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    4 turkey drumsticks, skin removed 1 cup chicken stock
    2 tablespoons olive oil 1/2 cup dry white wine
    12 ounces button mushrooms 2 tablespoons whole grain mustard
    2 medium leeks, sliced thickly 6 sprigs fresh lemon thyme
    4 strips bacon, chopped coarsely 1/2 cup cream
    2 cloves garlic, crushed 2 teaspoons fresh lemon thyme leaves
    2 tablespoons all-purpose flour


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    • 1

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

    • 2

      Heat oil in large frying pan; cook turkey, in batches, until browned all over. Transfer turkey to 4½-quart slow cooker.

    • 3

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

    • 4

      Season to taste; sprinkle with thyme leaves.


    1. Not suitable to freeze.
    2. Serving suggestion: Serve stew with mashed potatoes and steamed green beans.

    nutritional information

    3.1 g
    23.2 g
    Saturated Fat:
    8.8 g
    5.3 g
    53.2 g
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