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    Where Is My Spoon > Recipes > Chicken and Turkey

    Stewed Turkey

    Published by: Adina November 17, 2020 ยท Last modified: February 1, 2024 9 Comments
    Jump to Recipe
    pinterest image with title stewed turkey.

    The best stewed turkey recipe! Tender slow-cooked turkey thigh pieces in a comforting onion and vegetable sauce; this is the perfect winter stew!

    turkey stew in a white pot with onions and carrots

    This stewed turkey is really amazing! I make lots and lots of soups, and I love all of them, but this one is one of my favorites. At least, when it comes to turkey stew or turkey goulash, I've never had any that was better!

    Slow-cooking or smothering those turkey meat pieces in the sauce will make them incredibly tender, and the gravy is thick and rich โ€“ an absolute delight!

    And if you like stews as much as we do, have a look at this Hungarian Beef Goulash, and try the Pea and Chicken Stew or the Pรถrkรถlt. Or try the smothered turkey necks.

    Featured comment:

    Susan: This turkey stew was sumptuous! We had an abundance of thighs which were a bit tough, so I was looking for a way to use the leftovers in a soup or stew. Perfect solution! The broth was rich and mouth-watering and the turkey tender as could be. We LOVE this recipe and highly recommend it.

    Jump to recipe
    • Recipe ingredients
    • How to make turkey stew?
    • Make ahead and store
    • What to serve with it?
    • More turkey recipes
    • Recipe
    • Stewed Turkey
    close up of soup ladle with stewed turkey pieces in it

    Recipe ingredients

    Turkey: Definitely dark meat, preferably thigh. Leg/drumstick is fine as well, but I think the thigh is the best choice. I always remove the meat from the bones myself and use the bones and the small leftover scraps to make turkey bone broth.

    • Don't use turkey breast; it will become very dry. The breast is not suitable for long stewing.

    Vegetables: Lots of onions, about 750 g/ 1.7 lb, carrots, red bell pepper, and garlic.

    Spices: Marjoram, thyme, sweet and hot paprika powder, bay leaves, salt, and pepper.

    Fat: I used rendered turkey fat because I have it, and it is a great fit for this stewed turkey recipe. We buy a huge bird every November, and I use everything; I even chop the skin and render it, fry the turkey liver, and make giblet stew. However, vegetable oil and butter can be used instead.

    Other ingredients: turkey or chicken stock, honey, balsamic or red wine vinegar, and red wine. Red wine is great, but if you don't have it or don't want to use it, replace it with the same amount of extra stock.

    dutch oven full of stew with turkey, vegetables and gravy

    How to make turkey stew?

    Another thing I like very much about this recipe is that I don't have to brown the meat before I start with everything else. Browning the meat is not difficult, but it takes some time, an extra step I am happy to skip from time to time. I suppose you could do it if you wish, but I've tried both ways and never noticed any difference, so I let it be.

    collage of chopped meat, onions, peppers and carrots
    • Remove the meat from the bones and chop it into chunks. Set aside. (1)
    • Quarter the onions and slice the quarters thinly. (2,3)
    • Chop the carrots and the pepper. (4)
    collage of cooking onions, vegetables and meat for stew
    • Heat the fat in a large, thick-bottomed pot, like a Dutch oven.
    • Cook the onions for about 5 minutes, stirring regularly. They should get softer and be slightly golden but not brown. (1)
    • Add honey and stir well. Let caramelize slightly for about 3 minutes. (2,3)
    • Stir the chopped vegetables in the pan, and grate the garlic on top. Add the marjoram, thyme, both paprika sorts, bay leaves, some salt, and pepper. Stir well. (4,5)
    • Pour in the wine and let it bubble for a couple of minutes.
    • Add the meat chunks and cook for about 5 minutes, stirring regularly, until they change their color on all sides. The pot will be rather crowded but don't worry about it; it's fine. (6)
    • Pour the stock into the pan, stir, turn the heat down to low, cover the pot, and cook for 50 to 60 minutes, stirring regularly.
    • Check after about 50 minutes; the meat should be really soft. If it is not yet done, give it more time; it will become really soft eventually. And you really can't overcook the turkey stew.
    • When the meat is soft, remove the lid and increase the temperature slightly to allow the sauce to thicken a little. I never feel the need to thicken it with cornstarch, but you can if you feel that the sauce is not thick enough.
    • If you want to do that, stir 2 tablespoons of cornstarch with 2-3 tablespoons of cold water (or enough to get a thick yet pourable paste) in a small bowl. Make some space in the pot by pushing away some meat chunks and veggies, and slowly start pouring the slurry into the sauce while whisking continuously.
    • You might not need all the slurry; whisk some in, stir well, and see if you can stop or add more. The sauce should coat the meat nicely, but it should not become too thick.
    • Adjust the taste with salt, pepper, lemon juice, and vinegar.

    Make ahead and store

    You can serve the stewed turkey immediately, or you can reheat it as often as you like.

    The turkey stew keeps well in the fridge for about 3-4 days.

    You can also freeze the leftovers in airtight containers for up to three months. Defrost slowly in the fridge and reheat well before serving.

    soup ladle with stew meat chunks in it and small pepper pieces

    What to serve with it?

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    • All the good things that you usually serve with stew or goulash.
    • A very German way of serving this dish is with potato or bread dumplings and German red cabbage.
    • The stew is also delicious with nokedli, spรคtzle, or other noodles, preferably a wide noodle kind.
    • You can also make regular mashed potatoes or Romanian mamaliga - polenta, which is always great with any kind of saucy dish. Or you can serve the turkey stew with crusty bread.

    More turkey recipes

    • How to Cook Turkey Drumsticks
    • Baked Turkey Wings
    • Oven slow-Cooked Turkey Legs
    • Cream of Turkey Soup
    • Dutch Oven Turkey Breast

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    stewed turkey in a dutch oven with a soup laddle in it.

    Stewed Turkey

    This is the best stewed turkey recipe! Tender slow-cooked turkey thigh pieces in a comforting onion and vegetable sauce, this is the perfect winter stew!
    4.72 from 7 votes
    Print Pin Share GrowSaved! Rate
    Course: Stews
    Cuisine: American, German
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 30 minutes minutes
    Total Time: 2 hours hours
    Servings: 6 servings
    Calories: 516kcal
    Author: Adina
    Prevent your screen from going dark

    Ingredients 

    • 2.5 lbs turkey thigh meat 1,2 kg (Note 1)
    • 1.5 lb onions 750 g, about 2 large ones
    • 2 carrots about 150 g/ 3.5 oz
    • 1 large red bell pepper
    • 1 tablespoon vegetable oil
    • 1 tablespoon butter Note 2
    • 1 tablespoon honey
    • 2 large garlic cloves
    • 2 teaspoons dried marjoram
    • 2 teaspoons dried thyme
    • 1 teaspoon sweet paprika powder
    • 1 teaspoon hot paprika powder more or less to taste, the stew should not be too hot
    • 3 bay leaves
    • ยฝ teaspoon fine sea salt
    • ยฝ teaspoon ground black pepper
    • ยฝ cup red wine 125 ml
    • 1 cup turkey or chicken stock 250 ml
    • 1 tablespoon lemon juice
    • 1 teaspoon balsamic vinegar

    Instructions

    • Prepare ingredients: Remove the meat from the bones and chop into chunks. Quarter the onions and slice the quarters thinly. Chop the carrots and the pepper.
      2.5 lbs turkey thigh meat/ 1.2 kg + 1.5 lb onions/ 750 g + 2 carrots + 1 large red bell pepper
    • Saute: Heat the fat in a large Dutch oven or another wide, thick-bottomed pot. Cook the onions for about 5 minutes, stirring regularly, until they are softer and slightly golden, but not brown.
      1 tablespoon vegetable oil + 1 tablespoon butter
    • Caramelize: Add honey and let caramelize slightly for about 3 minutes, stirring regularly.
      1 tablespoon honey
    • Add the prepared vegetables, grate the garlic on top. Add the marjoram, thyme, both paprika sorts, bay leaves, some salt, and pepper. Pour in the wine, stir to combine, and let bubble for about 2 minutes.
      2 large garlic cloves + 2 teaspoons dried marjoram + 2 teaspoons dried thyme + 1 teaspoon sweet paprika powder + 1 teaspoon hot paprika powder + 3 bay leaves + ยฝ teaspoon fine sea salt + ยฝ teaspoon ground black pepper + ยฝ cup red wine/ 125 ml
    • Add the meat pieces and cook for about 5 minutes, stirring regularly, until they change their color on all sides.
    • Simmer: Pour the stock into the pan, stir, turn the heat down to low, cover the pot, and cook for 50 to 60 minutes, stirring regularly. Check after about 50 minutes; the meat should be really soft. If it is not yet, give it more time; it should become really soft.
      1 cup turkey or chicken stock250 ml
    • Reduce sauce: Once the meat is tender, remove the lid and increase the temperature slightly to allow the sauce to thicken a little. You can help it thicken with corn starch, but I never had to.
    • Adjust the taste with salt, pepper, lemon juice, and vinegar.
      1 tablespoon lemon juice + 1 teaspoon balsamic vinegar

    Notes

    1. Turkey meat: You will need this amount of meat after removing the bone. So, if you buy bone-in turkey thigh, you should have about 1.4 โ€“ 1.6 kg/ 3 โ€“ 3.6 lbs; a little more or less is perfectly fine.
      Don't be tempted to use breast meat; it will get dry.
    2. Fat: If available, use rendered turkey (goose or pork) fat/lard.

    Nutrition

    Serving: 1/6 of the dish | Calories: 516kcal | Carbohydrates: 22g | Protein: 51g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 238mg | Sodium: 470mg | Fiber: 3g | Sugar: 11g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. Debbie says

      June 28, 2024 at 10:57 pm

      Great recipe! I eat this along with brown rice.

      Question: Can I freeze the leftovers?

      Reply
      • Adina says

        June 29, 2024 at 7:27 am

        Hi Debbie. I am so glad to hear it, we love this recipe, too. You can freeze it withouth any problems.

        Reply
    2. Kerry says

      May 17, 2024 at 6:55 pm

      5 stars
      Really fantastic stew.
      I used a 17lb turkey to obtain the thigh and back dark meat. (Legs wings and breast saved for other meals).
      Also decided to wet brine the meat overnight since I was brining the legs to smoke this weekend anyway.
      Rendered the skin for fat as recommended, and boiled the carcass and bones to make the stock.
      Great recipe as is, and I personally like to add rosemary and mushrooms as well.
      Thanks for the recipe, it's a winner!

      Reply
      • Adina says

        May 17, 2024 at 8:16 pm

        Hi Kerry. Thank you for the feedback, I am so happy to read this.

        Reply
    3. Rosemary says

      August 29, 2023 at 8:34 pm

      5 stars
      I used balsamic vinegar and added a tablespoon of marmite and it was so delicious! This recipe is definitely a keeper.
      ๐Ÿ˜‹

      Reply
    4. Patti says

      November 13, 2022 at 7:23 pm

      5 stars
      This is an absolute winner!! Incredible flavor. I used red wind vinegar as I didnโ€™t have an open red wine. The dish still came out amazing. This stew does not taste like an afterthought or how to use leftovers. This is excellent as a stand alone. Hearty, flavorful. WOW!

      Reply
      • Adina says

        November 13, 2022 at 8:55 pm

        Hi Patti. Thank you so much for the comment, I am so glad you liked the stew.

        Reply
    5. Susan says

      November 23, 2021 at 5:17 pm

      This turkey stew was sumptuous! We had an abundance of thighs which were a bit tough, so I was looking for a way to use the leftovers in a soup or stew. Perfect solution! The broth was rich and mouth-watering and the turkey tender as could be. We LOVE this recipe and highly recommend it.

      Reply
      • Adina says

        November 24, 2021 at 8:14 am

        Wow, Susan, thank you very much for the feedback. I am so happy you liked the stew!

        Reply
    4.72 from 7 votes (4 ratings without comment)

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