Turkey Stew - cooking recipe

Ingredients

4 tbsp vegetable oil
1 cup dry white wine
2 1/4 lb turkey leg meat, cut into chunks
1 None onion, peeled and chopped
1 lb baby new potatoes, scrubbed
1 lb carrots, peeled and chopped
2 None medium zucchini, thickly sliced
1 cup chicken stock
2 sprigs fresh thyme, plus a few thyme sprigs to garnish
1 tbsp butter
1/2 lb osyter mushrooms
2 tbsp powdered gravy

Preparation

Mix 1 tbsp oil with the wine and season. Add the turkey meat, cover and marinate for 30 mins. Heat 2 tbsp oil in a large deep pan. Remove the turkey from the marinade (reserving the liquid), add to the pan and saute over high heat for 3-4 mins until browned all over. Remove and set aside. Add the rest of the oil to the pan and saute the onion, potatoes, and carrots over medium heat for 5 mins. Add the zucchini and cook for another 2-3 mins.
Return the turkey to the pan along with the marinade and the chicken stock. Add the thyme and season. Bring to a boil then simmer, uncovered, for 25-30 mins until the turkey and vegetables are tender.
Heat the butter in a frying pan and saute the mushrooms for 5 mins then add to the stew. Blend the gravy powder to a paste with water and add to the stew, simmer for 4-5 mins until the sauce has thickened. Serve garnished with thyme sprigs.