Turkey stew

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Preparation time: 30 minutes
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Cook time: 195 minutes
Olymel turkey stew


1 1 half-roast of turkey breast and turkey thigh
4 4 chopped garlic cloves
500 ml 2 cup carrots, sliced crosswise
450 g 1 lb potatoes, cut into cubes
1 l 4 cup green beans
500 ml 2 cup vegetable bouillon
15 ml 1 tbsp corn starch
30 ml 2 tbsp cold water
- - Salt and pepper


  • Preheat the oven to 165°C (325° F).
  • Place the turkey roast in its cooking bag in a roasting pan and pour in sufficient water to completely cover.
  • Perforate the upper part of the bag to let steam escape. Cover and cook in the oven for 3 hours or until the internal temperature reaches 71°C (160° F). Remove and let rest for 15 minutes before removing the roast from its cooking bag.
  • Place all the vegetables in a large pan. Pour in the water, bring to a simmer and let stew for 15 minutes or until the vegetables are cooked.
  • If the bouillon is too clear, dissolve the corn starch in the cold water, and add to the warm bouillon stirring constantly.
  • Serve with buttered pasta. 

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