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The cool weather has finally arrived. Goodbye fresh corn and tomatoes, and hello stew! This is great in a crock-pot but if you don't have one, this is easily adaptable to the oven.
The trick to slow cooking is to brown the meat first, before you put it in the slow cooker. You’ll just get more flavor that way.
Turkey is a wonderful protein, inexpensive and available, but can also be quite strongly flavored, especially the dark meat. I love the way that a mustard sauce holds its own with the turkey, mellowing the turkey flavor while at the same time enhancing the overall flavor of the stew. My parents each gave this one a two thumbs up. Hope you like it too!
Ingredients
- 2 1/2 Lbs. Turkey Thighs
- 1/2 Tsp. Salt
- 1/4 Tsp. Ground White Pepper
- 2 Tbsp. Vegetable Oil
- 1 Large Onion, Cut Into 12 Wedges
- 1/2 Cup Dry White Wine or Chicken Broth
- 1/2 Lb. Carrot, Cut Into 1-Inch Sticks
- 1 Lb. Red Potatoes, Quartered
- 1/2 Cup Coarse-Grain Brown Mustard
- 1/4 Cup Maple Syrup
- 1 Tbsp. Quick-Cooking Tapioca
Directions
- Season turkey thighs with salt and pepper and set out at room temperature for 30 minutes.
- Heat oil in a large skillet over medium heat; add turkey thighs skin side down. Sauté until golden brown on all sides. Remove from pan to a platter with paper towel to drain.
- Meanwhile, add onion to skillet and sauté until light golden brown. Remove to platter with turkey thighs. Add white wine to skillet and deglaze pan; simmer until reduced by half. Add to crock-pot. Turkey thighs should be cool enough to handle, remove skin.
- Place potatoes and carrots in a 3-1/2- or 4-quart crock-pot. Place onion and turkey thighs over potatoes.
- In a small bowl stir together mustard, syrup, and tapioca. Pour over turkey. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for to 3 to 3-1/2 hours.
- Tip: You can mix up your root vegetables by using Yukon Gold Potatoes, Turnips, Parsnips and Celeriac. Feel free to use turkey breast or chicken in this.
- Make In The Oven: Follow instructions but heat oven to 300°F; bake, covered for 3 hours or until vegetables and meat are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 540g | |
| Recipe makes 4 servings | |
| Calories 617 | |
| Calories from Fat 187 | 30% |
| Total Fat 20.88g | 26% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.18g | |
| Cholesterol 204mg | 68% |
| Sodium 3495mg | 146% |
| Potassium 1613mg | 46% |
| Total Carbs 48.3g | 13% |
| Dietary Fiber 4.5g | 15% |
| Sugars 21.3g | 14% |
| Protein 52.63g | 84% |
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