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.
3 1/2 pounds turkey thighs
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 teaspoons vegetable oil
1 tablespoon butter
4 cups thinly sliced leek (about 5 large)
2 cups (1/2-inch) pieces carrot
3 tablespoons all-purpose flour
1 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
1 (12-ounce) bottle amber lager
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 300°.
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.
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.
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.