Dad's Turkey Stew
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One of the most filling, delicious and affordable dishes one can make is turkey stew. You make it with turkey thighs (or legs), which, in addition to being the tastier dark meat, you can usually get for $1.50 per pound or less. Slow cooking them bone-in you get all of the healthy goodness from the bone marrow. Cooking them with skin on will imbue the stew with rich flavor. Root vegetables such as carrots, turnips and rutabaga complement the turkey well.
Dad's Turkey Stew
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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
2 stalks celery, roughly chopped
1 quart vegetable stock
2 medium carrots, peeled, 1/4 inch slices
2-3 medium turnips, peeled, 1/2 inch cubes
1 medium rutabaga, peeled, 1/4 inch slices
3 medium Yukon Gold potatoes, peeled and quartered
2 teaspoons salt
1 teaspoon herbes de provence*
Pepper
One Dutch oven with cover.
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. Brown turkey pieces, skin side down, 2-3 minutes on each side. You may need to brown in batches if necessary. In the last 3 minutes of browning of the last batch, add the onions and celery.
2 Add salt and 1/2 of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for one hour.
3 After an hour, 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 hour or more.
4 Remove bones and skin, discard. Season to taste.
Serves 6 to 8.
*Herbes de Provence is a delightful French blend of herbs - Winter savory, thyme, basil, tarragon, and lavender flowers.
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I am trying to get used to in a crockpot since I am away from home most of the day. Can this recipe be tweeked for that kind of cooking? If so, how do I go about it?