Ragoût of Turkey
Ragoût of Turkey is a traditional British recipe for a classic way of using-up left-over roast turkey by cooking in a meat stock stew with mixed vegetables and herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Ragoût of Turkey.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4
Rating: 
Tags : Herb RecipesGame RecipesFowl RecipesVegetable RecipesBritish Recipes
This is an old recipe, from the 1920s which is an excellent way of using-up any left-over
Christmas turkey.
Ingredients:
300g cooked turkey, cut into bite-sized pieces
4 slices of bacon, diced
2 onions, thinly sliced
4 tomatoes,
blanched, peeled and diced
1 carrot, peeled and diced
1 green bell pepper, diced
1 red bell pepper, diced
400ml meat stock (about)
1
bay leaf
1 sprig thyme
4 sprigs
parsley
salt and freshly-ground black pepper, to taste
1 tsp oil, for frying
Method:
Add the oil and bacon to a pan and fry until the bacon renders its fat. Remove the bacon with a slotted spoon and set aside. Now add the turkey pieces to the pan and fry until browned all over then remove with the slotted spoon and set aside.
Add the onions, carrots and bell peppers to the pan and fry for about 6 minutes, or until soft, before adding the diced tomatoes. Return the turkey pieces to the pan and stir in the herbs then pour over just enough of the stock to cover the ingredients in the pan. Season well with salt and black pepper then bring the mixture to a boil. Reduce to a simmer, cover and cook gently for about 20 minutes.
Remove the bayleaf, adjust the seasonings then secure the lid tightly and simmer gently for about 90 minutes, or until the stock has reduced and all the vegetables are tender. Serve hot on a bed of rice.
