Turkey (sort-of) Stroganoff.

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60g cooking salt.

3 onions, peeled and chopped.

3-4 carrots, peeled and chopped.

2 sticks celery, peeled and chopped.

4 cloves garlic, peeled and chopped.

4 bay leaves, stems removed and torn.

2 tablespoons olive oil.

2 chicken stock pots/cubes.

2 Large glasses white wine.

2 turkey drumsticks, skin removed.

2 turkey wings, skin removed.

1kg mushrooms, trimmed and sliced.

2 tablespoons olive oil.

200g double cream.

Half lemon, juice only

Ground black pepper to taste.


Dissolve the salt in about a tablespoon of hot water and then add a further litre of cold water.

Place the skinless wings and drumsticks in the brine, cover and chill in the fridge overnight.

Sauté onions, carrots, celery and garlic in olive oil.

Place turkey pieces in base of slow cooker and top with sautéed vegetables and wine to cover.   Add a little water if not enough liquid to cover the turkey.

Add the stockpots and cook on Low for 6 hours.

Meanwhile, gently sauté mushrooms in more olive oil, covering to retain juices

When turkey has cooked, lift gently out of the slow cooker and remove the meat, cutting into bite-size pieces.

Add the turkey, cooked mushrooms, cream and lemon juice into the slow-cooker pot.   Mix thoroughly and season to taste.  Serve or freeze.

My Tips:

Set aside the bones from the wings and drumsticks (freezing if more convenient) to make turkey stock.

The turkey could also be cooked in the oven on a low heat until the meat reaches 70C.   When taking the temperature, avoid touching bone which conducts the heat.

Blind people are excellent at removing meat from the bones.

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© 2024 - Penny Melville-Brown
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