I’m lucky to get turkey meat even when it’s not Christmas. My local butcher has minced turkey and the chicken stall on our weekly market sells turkey breasts, thighs and stew meat. It’s not only a lean meat but also a very delicious one.
One of the Belgian national dishes is stoverij (beef stew) of which I shared this recipe earlier this year. This turkey recipe is a variation on the beef one. You can make a whole pot and freeze some for a busy day when you don’t feel like cooking.
Let me know if you’ve tried it.
- 3 tbsp olive oil
- 750 g cubes turkey meat (a mixture of thighs and a bit of breast)
- 1/2 l water
- 1 cup diced white onion
- 750 g mushrooms (sliced)
- 2 cloves garlic (minced)
- 2 bay leaves
- 2 tsp dried thyme
- 2 tbsp tomato puree
- 1 400 g tin of tomato cubes
- 2 chicken stock cubes
- 3 tbsp corn-starch + 3 tbsp water
- Put a Dutch oven on high heat and add the olive oil.
- Turn the heat down to medium when the oil is hot.
- Brown the meat on all sides: put only one layer in the pan at a time.
- Set the meat aside while you prepare the rest.
- Add a couple of tbsp of water to the pan and scrape loose the crunchy meat bits.
- Add the onion, mushrooms, garlic, bay leaves, thyme, tomato puree and tomato cubes.
- Bring the rest of the water to a boil and use it to dissolve the stock cubes.
- Pour the stock into the pot, stir well, bring to a boil, add the meat and let simmer for 1 hour and 15 minutes.
- Make a slurry of the corn-starch and 3 tbsp water and add it to the pan.
- Bring to a boil while stirring.
- After about three minutes, the sauce will be thickened and the stew ready to eat.