Name: Turkey Stew With Root Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Stew With Root Vegetables

1. 2 tablespoons extra virgin olive oil -

2. 3 pounds turkey thighs (preferred) or legs (skin on, bone in) -

3. 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups) -

4. 2 stalks celery, roughly chopped (about 1 1/2 cups) -

5. 2 teaspoons salt -

6. 1 quart (4 cups) chicken, turkey, or vegetable stock -

7. 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups) -

8. 1-2 medium turnips, peeled, 1/2 inch cubes -

9. 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices -

10. 3 medium Yukon Gold potatoes, peeled and quartered -

11. 1 teaspoon Herbes de Provence* -

12. Freshly ground black pepper -

How to cook deliciously - Turkey Stew With Root Vegetables

1. Stage

Preheat oven to 300°F.

2. Stage

Brown the turkey thighs: Heat olive oil on medium high heat in a Dutch oven on the stovetop. Wash and pat dry turkey pieces. Working in batches if necessary, brown the turkey thighs, first skin side down, 2 to 3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.

3. Stage

Cook the onions and celery: 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.

4. Stage

Add the turkey thighs, salt, half of the stock: Return the turkey thighs to the pot. 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.

5. Stage

Add the rest of vegetables and remaining stock: 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.

6. Stage

Strip the meat from turkey thighs, return to stew: 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. Sprinkle with black pepper and add more salt to taste. Did you love the recipe? Give us some stars and leave a comment below!