Belgian Turkey Ragout

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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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