Belgian Turkey Ragout

Belgian Turkey Ragout Recipe
Becky Luigart-Stayner; Cindy Barr
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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Rick Rodgers,

November 2004
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