Turkey Stew With Root Vegetables
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 pounds turkey thighs
- 1 large yellow onion
- 2 stalks celery
- 2 teaspoons salt
- 4 cups chickenstock
- 2 medium carrots
- 1 to 2 medium turnips
- 1 medium rutabaga
- 3 medium Yukon Gold potatoes
- 1 teaspoon herbes de Provence
- ground black pepper
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
Source
Original recipe: View Original