Becky Luigart-Stayner; Cindy Barr
Yield
8 servings (serving size: 1 cup)

This is based on the Belgian beef dish carbonnade à la flamande, a thick stew with bacon, beer, onions, and sugar. With turkey instead of beef, it's also like the rich French stew called ragout. Purchase 3 1/2 pounds of turkey thighs with skin and bone, or 2 1/4 pounds of skinless, boneless turkey thighs.

How to Make It

Step 1

Preheat oven to 300°.

Step 2

Remove skin from turkey; cut meat from bones. Discard skin and bones; cut meat into 1 1/2-inch pieces. Sprinkle turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 3

Heat oil in a small Dutch oven over medium-high heat. Add turkey; cook for 6 minutes or until browned, stirring occasionally. Remove turkey and juices from pan. Reduce heat to medium; melt butter in the pan. Add leek and carrot; cover and cook 12 minutes or until leek begins to brown, stirring occasionally.

Step 4

Return turkey and juices to pan. Sprinkle flour over turkey mixture; stir well to coat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, broth, sugar, and beer. Bring to a boil; cover. Place in oven. Bake at 300° for 50 minutes or until turkey is tender. Stir in mustard and vinegar; sprinkle with parsley.

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