I have to admit, I really didn't expect much from this recipe, but had some turkey thighs so decided to give it a whirl. Based on the previous reviewer's success with the slow cooker, I decided to take another shortcut. I put everything except the dijon mustard, white wine vinegar and parsley in my dutch oven, brought it to a boil, then put in the oven at 350 for an hour. After taking it out of the oven, I mixed in the mustard, vinegar and parsley and served with steamed white rice. It was surprisingly tasty, and I will definitely make this again.
Belgian Turkey Ragout
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.
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- Calories: 253
- Calories from fat: 30%
- Fat: 8.4g
- Saturated fat: 2.9g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 2.5g
- Protein: 26.8g
- Carbohydrate: 14.7g
- Fiber: 2g
- Cholesterol: 89mg
- Iron: 3.5mg
- Sodium: 538mg
- Calcium: 67mg
- 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
- 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.
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