Slow-cooked turkey stew is filling, delicious, and affordable.
Cooking them with skin on also coats the turkey with flavor.
If you don’t have Herbes de Provence, you could substitute with an Italian herb mix.
Elise Bauer
Wash and pat dry turkey pieces.
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.
Elise Bauer
Add the onions and celery to the pot.
Return the turkey thighs to the pot.
Add 2 teaspoons of salt and half of the stock.
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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.
Elise Bauer
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.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
