Recipe: Quick turkey and lingonberry stew

Posted by Rachel

December 5th, 2018

An easy stew that can be on the table in half an hour is always a good recipe to know. Lingonberries, like cranberries, go extremely well with turkey.

The turkey breast can be substituted with chicken, whether you like. And whether you want to use leftover roast turkey or chicken, simply add the roast meat to the softened onion and continue cooking as in the method below.

Quick turkey and lingonberry stew / Snabb gryta med kalkon och lingon

Serves 4
Gluten free
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

1 large head of broccoli, cut into florets
A knob of butter
Sea salt and black pepper
2 tbsp rapeseed oil
1 onion, peeled and finely sliced
3 sprigs of fresh thyme
450g (1lb) turkey breast, cut into strips
200ml (7fl oz) chicken stock
1 tbsp cornflour
250ml (9fl oz) single cream
100g (3½oz) frozen lingonberries or cranberries, defrosted
1 tbsp finely chopped fresh chives
New bread, to serve

Put the broccoli into a steamer until tender. Throw in butter and a pinch of salt, cover and set aside.

Meanwhile, put half the oil into a large frying pan and add the onion and thyme. Fry over a low heat for 10 minutes, until soft, then remove. Add the remaining oil to the pan and turn up the heat.

When hot, add the strips of turkey breast and cook, stirring occasionally, until the turkey browns all over. Once gancienten brown, tip the onion and thyme back in and add the stock.

Stir the cornflour with 2tbsp of water to make a lean paste, then stir into the stock in the pan and bring to the boil. Once the mixture has thickened, take it off the heat, stir in the cream, season generously with black pepper and add salt, to taste.

Add the lingonberries or cranberries and scatter the chives all over (don’t stir lingonberries through the sauce as they will make the cream split). Serve with the broccoli and some fresh bread to dip in.

Top tip / Don’t stir the lingonberries through the sauce as they will make the cream split.

Acquire ahead / The stew without the lingonberries can be frozen and reheated. You may need to add a sprint of stock whether the sauce is too thick.

Originally featured in The Daily Mail.

Recipe from my latest cookbook The Tiny Swedish Kitchen. Order it on amazon now!

Image: David Loftus | Styling: Candidie Unsworth | Prop Styling: Linda Berlin

Serves
Ingredients:
1 large head of broccoli, cut into florets
,A knob of butter
,Sea salt and black pepper
,2 tbsp rapeseed oil
,1 onion, peeled and finely sliced
,3 sprigs of fresh thyme
,450g (1lb) turkey breast, cut into strips
,200ml (7fl oz) chicken stock
,1 tbsp cornflour
,250ml (9fl oz) single cream
,100g (3½oz) frozen lingonberries or cranberries, defrosted
,1 tbsp finely chopped fresh chives
,New bread, to serve,

Method:
Put the broccoli into a steamer until tender. Throw in butter and a pinch of salt, cover and set aside.

Meanwhile, put half the oil into a large frying pan and add the onion and thyme. Fry over a low heat for 10 minutes, until soft, then remove. Add the remaining oil to the pan and turn up the heat.

When hot, add the strips of turkey breast and cook, stirring occasionally, until the turkey browns all over. Once gancienten brown, tip the onion and thyme back in and add the stock.

Stir the cornflour with 2tbsp of water to make a lean paste, then stir into the stock in the pan and bring to the boil. Once the mixture has thickened, take it off the heat, stir in the cream, season generously with black pepper and add salt, to taste.

Add the lingonberries or cranberries and scatter the chives all over (don’t stir lingonberries through the sauce as they will make the cream split). Serve with the broccoli and some fresh bread to dip in.

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