When most of us think about turkey, we generally think about the holiday roasted turkey. Well there is another great way to make turkey and it is a foolproof way to make it super mouthwatering and melt in your mouth tender. This Brown Turkey Stew is sure to become your new favorite. A little bit of clove, cinnamon, and thyme gives it a magnificent flavor. The cassava casareep sauce is the perfect browning sauce – this sauce is used to make one of Guyana’s national dish – pepperpot. I purchase the sauce online. You can certainly substitute your preferred brown sauce. The other great thing about the recipe is that you can make it in advance. The slow braising really develops a robust and delightful flavor and when the stew sits for a day, the flavor is even more scrumptious. It’s so delicious that I keep the accompaniment dish simple; I usually serve it with a plain brown rice. White rice or mashed potatoes work equally as well. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!
Brown Turkey Stew | Slow Braised
An easy make ahead dish that packs a lot of great flavors. Perfect dinner make ahead recipe.
- 6 pounds Turkey parts, like drumsticks and wings
- 3 teaspoons sea salt or kosher. Adjust for your diet
- 3/4 teaspoon freshly ground black pepper
FOR BRAISING THE TURKEY:
- 3 tablespoons extra virgin olive oil
- 1 medium onion peeled and diced/chopped
- 2 celery stalks diced/chopped
- 4 small carrots cleaned and chopped/diced
- 12 whole cloves
- 3 cinnamon sticks about 3 inch pieces.
- 1 tablespoon fresh thyme leaves
- 2 tablespoons freshly chopped garlic
- 1/2 cup red wine use drinkable wine
- 3 to 4 tablespoons browning sauce (I use casareep browning sauce)
- 2 tablespoons brown sugar light or dark sugar
- 1/4 teaspoon sea salt or kosher. Adjust for your diet.
- 1/8 teaspoon freshly ground black pepper
- 1 large Idaho potato washed and cut into chunks
- 1/2 cup chopped scallions
- 1/2 cup fresh basil leaves I used Thai basil.
- 6 cups chicken stock
- OPTIONAL: 1 whole hot pepper like scotch bonnet or harbenaro
Add the turkey meat into a large mixing bowl. Season with 3 teaspoons salt and 3/4 teaspoons freshly ground black pepper.
Note: I rinse turkey meat in cold running water and dry with paper towels before seasoning.
In a large saute pan, heat 3 tablespoons extra virgin olive oil and heat over medium heat.
Saute the onions, celery and carrots. Season with 1/8 teaspoon salt and pinch of freshly ground black pepper. Stir. Cook 2 minutes.
Add in the cloves, cinnamon sticks, fresh thyme and garlic. Stir and cook up to 1 minute.
Pour in the red wine, stir and cook for 1 to 2 minutes until reduced – nearly absorbed into the veggies.
Add in the browning sauce and brown sugar. Stir and cook up to 1 minute.
Add in the turkey meat, one piece at a time, and coat each piece with the browning ingredients.
Add in potatoes and season with remaining salt and pepper.
Add in the scallions and basil leaves. Tuck the herbs between the meat.
Pour in the chicken broth. Tuck in the whole hot pepper if using. Turn up the heat to high. Cover the pot with a tight lid and bring to a boil. This is a lot of liquid so it usually takes about 8 to 10 minutes.
Note: Leaving the hot pepper whole adds flavor but not heat. Just make sure to not break the pepper whenever stiring.
Once it comes to a boil reduce the heat to medium-low to low and simmer until the broth is reduced and the meat it fork tender and falling apart. This takes about 2 1/2 to 3 hours.
Note: If the broth is too thin, increase the heat to medium during the last 1/2 hour to reduce it to your liking.
Transfer to a serving bowl. Serve with brown or white rice or even mashed potatoes. Enjoy!
Tutorial Video available: Brown Turkey Stew | Easy Braised Recipe
Nutritional information will vary depending on the actual serving size.
I used drumsticks and wings as they work bet. But you can certainly substitute the breast meat and it will cook in less time, however.