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Belgian Turkey Ragout

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.

Ingredients

  • 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

Nutrition Information

  • calories 253
  • caloriesfromfat 30 %
  • fat 8.4 g
  • satfat 2.9 g
  • monofat 1.9 g
  • polyfat 2.5 g
  • protein 26.8 g
  • carbohydrate 14.7 g
  • fiber 2 g
  • cholesterol 89 mg
  • iron 3.5 mg
  • sodium 538 mg
  • calcium 67 mg

How to Make It

  1. Preheat oven to 300°.

  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.

  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.

  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.