Ingredients
- 2 Tbsp olive oil
- 3 lbs 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 chicken, turkey, or vegetable stock (use gluten-free stock if cooking gluten-free)
- 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
- 2-3 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
*Herbes de Provence is a delightful French blend of herbs - Winter savory, thyme, basil, tarragon, and lavender flowers.
Method
1 Preheat oven to 300°F. 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 turkey pieces, first skin side down, 2-3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.
2 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.
3 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.
4 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.
5 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.
Season the stew to taste.
Yield: Serves 6 to 8.
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