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Stewed Turkey

This is the best stewed turkey recipe! Tender slow-cooked turkey thigh pieces in a comforting onion and vegetable sauce, this is the perfect winter stew!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 6 servings
Calories: 516 kcal
Course: Main Course
Cuisine: German , American

Ingredients

  • 2.5 lbs turkey thigh meat 1,2 kg (Note 1)
  • 1.5 lb onions 750 g, about 2 large ones
  • 2 carrots about 150 g/ 3.5 oz
  • 1 large red bell pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter Note 2
  • 1 tablespoon honey
  • 2 large garlic cloves
  • 2 teaspoons dried marjoram
  • 2 teaspoons dried thyme
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon hot paprika powder more or less to taste, the stew should not be too hot
  • 3 bay leaves
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ cup red wine 125 ml
  • 1 cup turkey or chicken stock 250 ml
  • 1 tablespoon lemon juice
  • 1 teaspoon balsamic vinegar

Instructions

    Cup of Yum
  1. Prepare ingredients: Remove the meat from the bones and chop into chunks. Quarter the onions and slice the quarters thinly. Chop the carrots and the pepper.2.5 lbs turkey thigh meat/ 1.2 kg + 1.5 lb onions/ 750 g + 2 carrots + 1 large red bell pepper
  2. Saute: Heat the fat in a large Dutch oven or another wide, thick-bottomed pot. Cook the onions for about 5 minutes, stirring regularly, until they are softer and slightly golden, but not brown.1 tablespoon vegetable oil + 1 tablespoon butter
  3. Caramelize: Add honey and let caramelize slightly for about 3 minutes, stirring regularly.1 tablespoon honey
  4. Add the prepared vegetables, grate the garlic on top. Add the marjoram, thyme, both paprika sorts, bay leaves, some salt, and pepper. Pour in the wine, stir to combine, and let bubble for about 2 minutes.2 large garlic cloves + 2 teaspoons dried marjoram + 2 teaspoons dried thyme + 1 teaspoon sweet paprika powder + 1 teaspoon hot paprika powder + 3 bay leaves + ½ teaspoon fine sea salt + ½ teaspoon ground black pepper + ½ cup red wine/ 125 ml
  5. Add the meat pieces and cook for about 5 minutes, stirring regularly, until they change their color on all sides.
  6. Simmer: Pour the stock into the pan, stir, turn the heat down to low, cover the pot, and cook for 50 to 60 minutes, stirring regularly. Check after about 50 minutes; the meat should be really soft. If it is not yet, give it more time; it should become really soft.1 cup turkey or chicken stock250 ml
  7. Reduce sauce: Once the meat is tender, remove the lid and increase the temperature slightly to allow the sauce to thicken a little. You can help it thicken with corn starch, but I never had to.
  8. Adjust the taste with salt, pepper, lemon juice, and vinegar. 1 tablespoon lemon juice + 1 teaspoon balsamic vinegar

Notes

  • Turkey meat: You will need this amount of meat after removing the bone. So, if you buy bone-in turkey thigh, you should have about 1.4 – 1.6 kg/ 3 – 3.6 lbs; a little more or less is perfectly fine. Don't be tempted to use breast meat; it will get dry.
  • Fat: If available, use rendered turkey (goose or pork) fat/lard.

Nutrition Information

Serving 1/6 of the dish Calories 516kcal (26%) Carbohydrates 22g (7%) Protein 51g (102%) Fat 24g (37%) Saturated Fat 8g (40%) Polyunsaturated Fat 16g Cholesterol 238mg (79%) Sodium 470mg (20%) Fiber 3g (12%) Sugar 11g (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 516

% Daily Value*

Serving 1/6 of the dish
Calories 516kcal 26%
Carbohydrates 22g 7%
Protein 51g 102%
Fat 24g 37%
Saturated Fat 8g 40%
Polyunsaturated Fat 16g 94%
Cholesterol 238mg 79%
Sodium 470mg 20%
Fiber 3g 12%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.