Difficulty: Easy - for beginners
Turkey thigh chunks
Splash of oil
Pint or two of vegetable stock
3 carrots, peeled and chopped
1 large potato, peeled and chopped
4 sticks celery, washed and chopped
1 large sweet potato, peeled and chopped
1 small swede, peeled and chopped
Get a large saucepan or casserole pot, splash in a little oil and brown off the turkey on a high heat. Add a spoonful of flour, give a quick stir so it absorbs and pour on your stock. Add your vegetables and bring to the boil. Turn down to a gentle simmer, put on the lid and leave for 1.5-2 hours, depending on whatever else you're doing.
Check every so often to make sure it doesn't catch on the bottom of the pan and isn't boiling dry. When its cooked, the vegetables and meat will be soft. Dish up with a slotted spoon, and add a large dollop of creme fraiche to the leftover stock. Stir over a low heat until you have a creamy sauce, then pour over the meat and veg.
Serve. Preferably with hot crusty buttered bread.