Chris Eden's festive turkey stew recipe

For the stew

• 4 turkey thighs - you can use chicken thighs or leftover turkey

• 1 tinned sweetcorn 

• 150g sliced washed sliced chestnut mushrooms

• 2 large, peeled carrots cut into a rough dice

• 2 large, peeled parsnips cut into a rough dice, core removed

• 2 peeled red onions cut into a rough dice

• 1 washed leek, cut into a rough dice

• 2 peeled garlic cloves, finely sliced

• 3 tablespoons of olive oil

• 1 tablespoon of flour

• 1 bunch of parsley, roughly chopped 

• 1 tablespoon of dried mixed herbs

• 500ml chicken stock

• 150ml crème fraiche

• Squeeze of lemon juice

8 dumplings

• 100g butter

• 200g self-raising flour

• 1 teaspoon baking powder

• 100ml water

• 20g paxo stuffing

Method

• Heat your oil in a large pan and add your turkey or chicken and cook until caramelised and golden brown.

• Add your mushrooms, dried herbs, onions, parsnips, carrots, leeks and cook for a further 5 mins. If using left over from the Christmas roast add to the pan after your vegetables.

• Then, add the flour and garlic and stir to combine, slowly adding the chicken stock, keep stirring and bring to the boil.

• Add the sweetcorn and reduce your heat to low so the stew can now simmer for 20 mins, season with salt and pepper to your taste.

• Meanwhile make your dumplings, add all the ingredients together (Paxo is my guilty pleasure and time saver - I love it, it's a childhood favourite, I have it with any roast or anything given half a chance) and roll into eight even balls.

• Place on top of the stew and put the stew in  in a pre heated oven at 200c and cook with out a lid for 25-30 mins.

• Take out of the oven sprinkle with the chopped parsley and place in the middle of the table so everyone can dig in.