Turkey and vegetable stew

Turkey leg is a lean and budget-friendly meat. Cook it on the bone to add extra flavour to this easy stew.
  • Prep time:
    15 minutes
  • Cooking time:
    1 hour 20 minutes
  • Serves:


Heat a large saucepan over a high heat. Add the oil, season the turkey leg on all sides and brown in the hot pan for 7-8 minutes, turning now and again to ensure that all sides are coloured.

Turn the heat down to medium and add the onions, garlic and carrots and stir. 

Pour in the stock, mixing well to combine. Reduce the heat so that the stock is simmering gently. Cover with a lid and cook for one hour, stirring occasionally.

Once the turkey leg is cooked, remove it from the stew and leave to one side to cool slightly. Add the potatoes to the stew, cover again and continue to cook for 15 minutes. Add the broccoli and cook for another 5 minutes, until the vegetables are tender.

Meanwhile, once cool enough to handle, remove the skin from the turkey and use a fork to shred the meat, discarding any bones or sinew.

Add the meat back to the pan with the cooked potatoes and stew mixture. Mix well, taste and adjust the seasoning as necessary. Stir through the chopped parsley and serve hot.


1 tablespoon olive oil

1 turkey leg (about 700-800g) 

salt and freshly ground black pepper

2 onions, sliced 

2 garlic cloves, bashed

2 carrots, diced 

1 litre chicken stock 

500g potatoes, peeled and cut into bite-sized pieces 

1 small head of broccoli, divided into florets

1 bunch parsley, roughly chopped

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