Directions
- 1Place the baby potatoes, carrots, parsnips, onion, garlic, and Brussels sprouts in the bottom of the slow cooker.
- 2Remove the meat from the turkey drumstick, dice it into bite sized pieces, and layer on top of the vegetables.
- 3Pour in the chicken or turkey stock so it comes just below the top of the ingredients.
- 4Stir in two tablespoons of gravy granules, dried sage, dried thyme, salt, pepper, and cranberry sauce (if using).
- 5Cook on HIGH for 6 hours until the vegetables are tender and the turkey is cooked through.
- 6While the stew is cooking, prepare the mini stuffing balls according to the packet instructions.
- 7Once cooked, gently fold them in just before serving to prevent them from falling apart.
- 8Prepare the Yorkshire puddings according to the packet instructions.
- 9Serve the stew in the puddings and enjoy!
Ingredients
- 1 x Large Turkey Drumstick with visible fat trimmed & bone removed
- 45 g Sage & Onion Stuffing Mix, made up as directed into small stuffing balls
- 400 g Baby Potatoes, Halved
- 3 Carrots, Diced
- 2 Parsnips, Diced
- 200 g Brussels Sprouts, Halved
- 1 Medium Onion, Diced
- 3 Garlic Cloves, Crushed
- 600 ml Chicken Or Turkey Stock
- 3 Tbsp Chicken or Turkey Gravy Granules
- 1 Tsp Dried Sage
- 1 Tsp Dried Thyme
- To Taste Salt and White Pepper
- 1 Tbsp Cranberry Sauce
- 4 Yorkshire Puddings, To Serve
Equipment
slow cooker
Tips
- If you'd like thicker gravy, stir in an extra tablespoon of gravy granules and cook on High with the lid off for 10-15 minutes.
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