Rating: 4.5 stars
2 Ratings
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  • 5 star values: 1

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.

Rick Rodgers
Recipe by Cooking Light November 2004

Gallery

Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

253 calories; calories from fat 30%; fat 8.4g; saturated fat 2.9g; mono fat 1.9g; poly fat 2.5g; protein 26.8g; carbohydrates 14.7g; fiber 2g; cholesterol 89mg; iron 3.5mg; sodium 538mg; calcium 67mg.
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