Festive Turkey, Parsnip & Pancetta Hot Pot


A creamy festive stew made with turkey, parsnip and pancetta. Serve with mashed potato and veggies for a hearty Christmas dinner in the run up to the main event!

To Assemble, You Will Need:
  • 2 tbsp olive oil
  • 350g cooked shredded turkey
  • 100g pancetta
  • 3 parsnips diced into large chunks
  • 2 sticks celery diced
  • 2 carrots diced into large chunks
  • 1 leek sliced into rings
  • 1 white onion diced
  • 1 clove garlic finely chopped
  • 1 litre chicken stock
  • 2 bay leaves
  • 1 tsp dried sage
  • cracked black pepper
  • 1 tbsp wholegrain mustard
  • 1 tbsp cornflour (mixed with water to avoid lumps)
  • 150ml double cream
To Make:
  1. Heat the olive oil in a large saucepan
  2. Soften the onion in the pan, then add the pancetta, celery and garlic, and cook until the pancetta is golden brown
  3. Add the bay leaves, sage and a few cracks of black pepper
  4. Next, add the leeks and carrots along with the chicken stock and bring to the boil
  5. Once the liquid has reached temperature, add the parsnips to the pan, turn the heat down and simmer
  6. When the carrots and parsnips are cooked, add the cooked shredded turkey to the pan along with the wholegrain mustard
  7. Continue to cook until the turkey is heated through, then add the cornflour to thicken the liquid
  8. Finish by adding the double cream
  9. Heat through and serve

Makes 4 servings
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