Brown Turkey Stew | Slow Braised
An easy make ahead dish that packs a lot of great flavors. Perfect dinner make ahead recipe.
Print
Pin
Add to Collection
Servings: 6 People
Calories: 686kcal
Equipment
- large saute pan
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
Calories: 686kcal | Carbohydrates: 23g | Protein: 77g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 239mg | Sodium: 2008mg | Potassium: 1194mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5993IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 4mg