1 knob of butter
1 good lug of olive oil
1 kg turkey thigh meat, diced
1 handful of fresh thyme leaves
1 large leek, chopped
2 sticks of celery, chopped
2 carrots, chopped
1 large sweet potato, diced
1 parsnip, chopped
2 large onions
1 handful of plain flour
1 wineglass of rosé or white wine
1 wineglass of milk
1 wineglass of water
1 small tin of sweetcorn
8 pork sausages
Serves 6-8, can be frozen
Take your Largest Saucepan, and get it on a Low heat, add a good lug of olive oil and a knob of butter.
Get your pan up to a high heat and add a good handful of flour and stir it in, keep stirring for about 2-3 minutes, then add the wine, let it simmer for a minute. Then add the milk and water and stir throughly until all the ingredients combine.
Then bring this to a simmer for about 1 hour or until the leeks and onion have started to break up.
Add the sweetcorn for the last 10 minutes of the hour.
Take your pack of sausages and squeeze all the sausage meat out of the skins. Roll it into a large marble sized balls (wet hands work best). Do this with all the sausage meat and then stir fry them until cooked and add this to the rest of the stew, stirring them in well.
Serve in a bowl with a warm crusty bread roll or some mashed spuds.