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Turkey Stew With Root Vegetables
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Satisfying turkey stew slow-cooked with root veggies for a hearty and budget-friendly meal.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 3 pounds 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 (4 cups) chicken, turkey, or vegetable stock
  • 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
  • 1-2 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
Instructions:
  • Preheat the oven to 300°F. Heat olive oil in a Dutch oven over medium-high heat. Rinse and dry the turkey thighs. Brown the turkey thighs in batches, starting with the skin side down, for 2-3 minutes per side. Season with a pinch of salt while browning.
  • Saute the onions and celery in the same pot after browning the chicken thighs. Cook for 5 minutes until the onions are translucent and lightly browned.
  • Return the turkey thighs to the pot and generously season with 2 teaspoons of salt. Pour in half of the stock, bring to a simmer, then transfer to a covered oven for an hour and fifteen minutes.
  • After 1 hour and 15 minutes, take out the dish from the oven. Add carrots, turnips, rutabaga, potatoes, herbs, and the remaining stock. Cover and bake until tender, about 45 minutes more.
  • Remove turkey thighs from stew and place in a bowl to cool. Once cooled, strip meat off bones, discard bones and skin. Cut meat into 1 1/2-inch chunks, and return to pot. Season with black pepper and additional salt to taste.

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