7 Roasted Turkey Stew

Roasted Turkey StewI am not an all-you-can-eat type of person, but the rest of my family is. Any time we go to ChuckARama, I go straight to the Kettle Roasted Turkey. And I go again. Then get a third helping for dessert.

I don't know what they put in that stuff, but it is good....oh, so good. I love simple, uncomplicated foods.

When I first had their turkey stew, I thought I was eating beef. Then I thought, maybe it's pork. No, it's gotta be something else, I told myself. I finally got the courage to ask someone working there and they told me it was turkey. More importantly, turkey thighs.

Now, when Thanksgiving rolls around, I'm all about the white meat. I don't touch the drumsticks, wings or thighs. That's why I cooked two turkey breasts this year.

I looked all over the Internet for a recipe and finally stumbled on Dad's Turkey Stew. Of course, I made a few modifications; but this is close enough to the real deal.

Update: If you can't find turkey thighs at your local grocery store, ask the butcher. In Harmon's grocery, they use turkey thighs to grind them into their sausage.

Roasted Turkey Stew
(4x6 printable recipe) (full page recipe)

2T. olive oil
2 pounds boneless turkey thighs, cut into large strips

(Can use 3 pounds bone in thighs)
1 medium-large onion, peeled and sliced

2-14 oz cans vegetable stock
4 medium carrots, peeled, 1/2" slices
5 medium Yukon Gold potatoes, peeled and quartered
2 stalks celery, roughly chopped (I omitted this)

2 t. salt
1 t. Herbes de Provence ( I used 1/4 t. of each: oregano, thyme and 1/8 t. of each: basil, marjoram and rosemary)

Preheat oven to 300 degrees. Heat olive oil on medium high heat in dutch oven on stove top. Wash and pat dry turkey pieces. Brown turkey pieces, skin side down, 2-3 minutes on each side. Remove turkey pieces, add onion and celery. Cook until softened.

Add salt and 1/2 of the stock. Bring to a simmer; remove from the stove and put in the oven, covered, for one hour.

After one hour, remove from oven and add the rest of the vegetables, herbs and rest of stock.
Return to the oven, covered, and cook until tender, for another hour or more.

Remove bones and skin if bone in turkey was used. Season to taste. (Pepper)
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