Turkey Stew Jamie Oliver: Leftover Roast Casserole with Dumplings
Reheating cooked poultry in thin stock without a proper base produces dry, stringy meat floating in a watery broth, and warm dumpling mix turns heavy and dense in the oven. Making a proper turkey stew Jamie Oliver style solves both problems by building a flour-and-mustard gravy first and keeping the dumpling fat cold until baking.
This casserole combines 500 g of shredded leftover roast turkey with sweated onions, celery, rosemary, thyme, and bay leaves in 1500 ml of organic vegetable stock. Crumbled sage and onion stuffing thickens the broth naturally, while buttermilk dumplings speckled with yellow maize flour, soft leeks, and crisped smoked turkey rashers bake on top until golden brown on the outside and fluffy in the centre.
Set the fried leeks and smoked turkey rashers aside for 10 minutes to cool completely before folding them into the rubbed butter and flour. Cold butter creates steam pockets at 200°C (400°F) rather than melting early into a flat paste, giving you risen dumplings in 1 hour 30 minutes total.
Turkey Stew Jamie Oliver: Leftover Roast Casserole with Dumplings
Recipe cardIngredients
Instructions
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Cook and cool the leeks
Preheat your oven to 200°C (400°F). Fry the 2 finely chopped smoked turkey rashers in a medium frying pan over a medium-low heat with a tiny splash of olive oil if the pan is dry for 3 minutes until the edges crisp. Stir in the 2 finely sliced small leeks and cook gently for 12 minutes until completely soft and sweet without browning, then remove from the heat and set aside for 10 minutes to cool completely so they do not melt the dumpling butter later.
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Sweat the aromatic base
Heat 1 tablespoon of olive oil or leftover halal roast turkey dripping in a large flameproof casserole pan over a medium heat. Add the 3 sliced medium onions, 3 sliced celery sticks, 2 rosemary sprigs, 3 thyme sprigs, and 3 bay leaves with a pinch of fine sea salt and freshly ground black pepper. Sweat gently with the lid ajar for 15 minutes, stirring regularly until the vegetables turn soft, translucent, and lightly caramelised.
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Build the gravy
Stir the 2 teaspoons of English mustard and 2 tablespoons of plain flour into the softened vegetables and cook for 2 minutes, stirring constantly so the flour cooks out without catching on the pan base. Gradually pour in the 1500 ml of organic vegetable stock, stirring well after each splash so the gravy stays smooth and lump-free. Bring the liquid up to a gentle simmer over a medium-high heat.
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Simmer the turkey and stuffing
Fold in the 500 g of shredded leftover cooked roast turkey and crumble in the 150 g of leftover halal sage and onion stuffing to naturally thicken the broth. Simmer gently for 10 minutes until the turkey is piping hot throughout, then fish out and discard the woody herb stems. Taste and adjust the seasoning with fine sea salt and freshly ground black pepper.
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Rub the dumpling dough
Whisk the 125 g of self-raising flour, 25 g of fine maize flour or polenta, and a pinch of fine sea salt together in a large mixing bowl. Rub in the 30 g of cold cubed unsalted butter with your fingertips until the mixture resembles coarse breadcrumbs, keeping small flecks of cold fat intact for lift. Toss in the cooled leek and smoked turkey rasher mixture, then stir in the 125 ml of buttermilk and half of the beaten egg with a fork until a soft, slightly sticky dough forms without overworking it.
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Shape and glaze the dumplings
Divide the dough into 6 or 12 equal portions and roll them lightly into balls with floured hands. Set the dumplings on top of the bubbling turkey stew so they sit half-submerged in the savoury gravy. Brush the tops lightly with the remaining beaten egg so they brown evenly in the oven.
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Bake and serve hot
Transfer the uncovered casserole pan to the middle shelf of your preheated oven and bake at 200°C (400°F) for 20 to 25 minutes until the dumplings are well-risen, crisp, and golden brown on top, fluffy in the centre, and the turkey reaches an internal temperature of at least 74°C (165°F). Leave the pan to stand for 5 minutes after removing it from the oven so the rich gravy settles slightly before ladling the stew and dumplings into warm bowls.
Adding warm leeks to the dumpling flour melts the cubed butter before baking, leaving you with heavy, flat dumplings instead of light ones. If the mixture feels greasy or smears on your fingers as you stir in the buttermilk, chill the bowl for 10 minutes before shaping the balls.
What goes wrong and why
Adding warm leeks and smoked turkey rashers to the flour melts the cold cubed butter early, turning the dumpling dough greasy so it bakes into heavy slabs rather than rising. If the mixture smears on your fingers as you pour in the buttermilk, chill the bowl for 10 minutes before shaping the balls.
What to serve with it
Serve this rich casserole with steamed curly kale, buttered Savoy cabbage, or tenderstem broccoli to cut through the stuffing-thickened gravy. Place a spoonful of sharp cranberry sauce or redcurrant jelly beside each bowl for tangy contrast, and scatter freshly chopped flat-leaf parsley with cracked black pepper over the top before serving.
Storing and reheating
Never leave cooked poultry stew at room temperature for more than 2 hours. Cool leftovers rapidly, transfer to an airtight container, and refrigerate at or below 4°C (39°F) for up to 2 days. Reheat thoroughly until the turkey reaches 74°C (165°F) throughout, and only freeze if made with fresh, never-frozen turkey.
Nutrition per serving
- Calories
- 385
- Protein
- 31.4 g
- Carbs
- 36.8 g
- Fat
- 11.9 g
- Fiber
- 3.5 g
- Sugar
- 6.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What gives turkey soup more flavour?
Sweat onions and celery with fresh rosemary, thyme, and bay leaves for 15 minutes, then cook out English mustard and plain flour before adding stock. Crumbled sage and onion stuffing thickens the broth naturally while infusing every spoonful with savoury herbs.
What are some recipes I can make with leftover turkey?
This leftover roast turkey stew uses 500 g of shredded cooked turkey and 150 g of crumbled stuffing in a rich vegetable stock gravy, topped with buttermilk and maize-flour dumplings. You can also swap in 800 g of raw diced turkey breast simmered for 20 minutes.
What is the best recipe for turkey stew?
A strong turkey stew builds a proper flour-and-mustard roux base and thickens the broth with leftover stuffing so shredded turkey stays moist rather than stringy. Baking leek and smoked turkey rasher dumplings directly on top finishes the whole casserole in one pan.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
