Turkey and Cider Stew with Raclette

  • prep time20 min
  • total time 60 min
  • serves 6

This delightful turkey and cider stew will be your go-to this winter. Get cozy and enjoy!

Brought to you by Dairy Farmers of Canada

Tip: Easier to serve than roasted turkey, this stew can be made days in advance and heated up in a casserole on low heat or covered in the oven at 325ºF (165ºC). Don’t forget to add the cheese at the very end!

7 Ratings
Directions for: Turkey and Cider Stew with Raclette


1 ⅔ cup (750 g) turkey breast, cut into 1-inch (2.5 cm) cubes

1 flour seasoned with salt and pepper

2 Tbsp (30 ml) butter

1 large onion, chopped

2 clove garlic, chopped

1 cup (250 ml) cider

1 ½ cup (375 ml) low-sodium chicken broth

3 sprig fresh rosemary or ½–1 tsp (2–5 ml) dried rosemary

1 pinch salt

1 pinch freshly ground pepper

2 apples, peeled and diced

¼ cup (60 ml) 35% cream

5 oz (150 g) Canadian Raclette, diced


1. Flour turkey cubes and shake off excess flour.

2. In large saucepan, melt butter on high heat and brown half of turkey cubes. Set aside in dish, and brown remaining turkey. Return first batch to saucepan.

3. Add onion and garlic. Cook 2 minutes.

4. Deglaze with cider and add broth.

5. Bring to a boil and add rosemary. Season to taste.

6. Let simmer on medium heat for 20 minutes.

7. Add apples and cream. Cook another 10 minutes.

8. Remove rosemary sprigs and adjust seasoning.

9. Incorporate Raclette just before serving so it doesn’t melt completely.

See more: Dinner, Cheese, Winter, Fall, Herbs, Quick and Easy, Turkey, Dairy Farmers of Canada


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