Turkey Stew with Root Vegetables

Turkey Stew with Root Vegetables

Turkey Stew with Root Vegetables Recipe

• Prep time: 10 minutes

• Cook time: 2 hours, 30 minutes

Save time by prepping the root vegetables during the first stage of the stew's oven cooking.

Ingredients

• 2 Tbsp olive oil
  
• 3 lbs turkey thighs (preferred) or legs (skin on, bone in)
  
• 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
  
• 2 stalks celery, roughly chopped (about 1 1/2 cups)
  
• 2 teaspoons salt
  
• 1 quart chicken, turkey, or vegetable stock (use gluten-free stock if cooking gluten-free)
  
• 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
  
• 2-3 medium turnips, peeled, 1/2 inch cubes
  
• 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices
  
• 3 medium Yukon Gold potatoes, peeled and quartered
  
• 1 teaspoon herbes de provence*
  
• Freshly ground black pepper

*Herbes de Provence is a delightful French blend of herbs - Winter savory, thyme, basil, tarragon, and lavender flowers.

Method

1 Preheat oven to 300°F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Working in batches if necessary, brown turkey pieces, first skin side down, 2-3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.

2 Once the thighs have browned, remove them from the pan and set them in a bowl. Add the onions and celery to the pot. Cook for about 5 minutes or so, until the onions are translucent and starting to brown at the edges.

3 Add 2 teaspoons of salt and half of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for an hour and fifteen minutes.

4 After an hour and fifteen minutes, remove from oven and add the rest of the vegetables - carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock. Return to the oven, covered, and cook until tender, another 45 minutes or more.

5 Remove the turkey thighs from the stew and place in a bowl to cool. When cool enough to handle, strip the meat off the bones. Discard the bones and skin. Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.

Season the stew to taste.

Yield: Serves 6 to 8.

---

___