Turkey Stew with Root Vegetables

Name: Turkey Stew with Root Vegetables
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps extra virgin olive oil; 1 kilograms turkey thighs (preferred) or legs (skin on, bone in); 355 milliliters medium-large yellow onion, peeled and roughly chopped (about; 355 milliliters stalks celery, roughly chopped (about; 2 teaspoons salt; 946 milliliters quart chicken, turkey, or vegetable stock; 27 liters medium carrots, peeled, 1/4 inch slices (about; 1 medium turnips, peeled, 1/2 inch cubes; 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices; 3 mediums Yukon Gold potatoes, peeled and quartered; 1 teaspoon Herbes de Provence; 1 serving Freshly ground black pepper

Turkey Stew with Root Vegetables

Turkey Stew with Root Vegetables might be a good recipe to expand your main course repertoire. One portion of this dish contains around 69g of protein, 30g of fat, and a total of 1502 calories. This recipe covers 86% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up celery, turnips, medium-large onion, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. Slow Cooker Turkey Stew with Mustard and Root Vegetables, Baked Stew with Root Vegetables, and Lamb Stew with Root Vegetables are very similar to this recipe.

Instructions

Brown the turkey thighs: Preheat oven to 300°F.

Ingredients you will need

Turkey Thigh

Equipment you will use

Oven

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 the turkey thighs, first skin side down, 2-3 minutes on each side.

Ingredients you will need

Olive Oil

Whole Turkey

Equipment you will use

Dutch Oven

Stove

Sprinkle the thighs with a little salt as you brown them.

Ingredients you will need

Salt

Cook the onions and celery: Once the thighs have browned, remove them from the pan and set them in a bowl.

Ingredients you will need

Celery

Onion

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Celery

Onion

Equipment you will use

Pot

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

Ingredients you will need

Turkey Thigh

Stock

Salt

Equipment you will use

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.

Ingredients you will need

Stock

Salt

Equipment you will use

Oven

Add 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.

Ingredients you will need

Vegetable

Potato

Rutabaga

Carrot

Turnip

Herbs

Stock

Equipment you will use

Oven

Return to the oven, covered, and cook until tender, another 45 minutes or more.

Equipment you will use

Oven

Strip meat from turkey thighs, return to stew:

Ingredients you will need

Turkey Thigh

Meat

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.

Ingredients you will need

Turkey Thigh

Meat

Stew

Equipment you will use

Bowl

Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.

Ingredients you will need

Meat

Equipment you will use

Pot

Sprinkle with black pepper and add more salt to taste.

Ingredients you will need

Black Pepper

Salt

Equipment

Ingredients

Servings:

2Tbsps

extra virgin olive oil 1kilograms

turkey thighs (preferred) or legs (skin on, bone in)355milliliters

medium-large yellow onion, peeled and roughly chopped (about 355milliliters

stalks celery, roughly chopped (about 2teaspoons

salt 946milliliters

quart chicken, turkey, or vegetable stock 27liters

medium carrots, peeled, 1/4 inch slices (about 1medium

turnips, peeled, 1/2 inch cubes 1medium

rutabaga, peeled, halved, cut into 1/4 inch thick slices 3mediums

Yukon Gold potatoes, peeled and quartered 1teaspoon

Herbes de Provence 1serving

Freshly ground black pepper

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try Round Pond Kith and Kin Cabernet Sauvignon ( Magnum). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 90 dollars per bottle.