Turkey thighs, seared and slow-cooked, braised in a mustard sauce with carrots and parsnips.
Perfect belly warming stew for a chilly day!
If you want potatoes in your stew, add them later on in the cooking.
Elise Bauer
My parents each gave this one a two thumbs up.
Hope you like it too!
Heat the olive oil in a large pan over medium-high heat for a minute or two.
Elise Bauer
Turn the heat down to medium.
Let them brown well, at least 3-5 minutes, before turning.
Dont crowd the pan, the meat needs air flow around it to brown properly.
Elise Bauer
Cook the turkey in batches if needed.
When the thighs are browned, place them in a slow cooker or Dutch oven.
in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven.
Cook for a minute and add salt to taste.
to the pot with the turkey and onions.
Reserve any remaining sauce.
Cover and simmer on low, or cover and turn the slow cooker on high.
for 4 hours on high, or in a Dutch oven for 1 hour on simmer.
if you have any.
Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven.
Stir in the mustard greens, arugula, or other greens you are using.
Stir in the whole grain mustard.
Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.
