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Turkey Stew


This stew is so easy to put together. Put it up and forget about it until your house is infused with delicious  aromas. Supper is ready to be served!


Prepare the Turkey Stew

1. Spray the bottom of a six-quart slow cooker with cooking spray. Place onion and garlic on the bottom of the pot. Add the turkey legs or wings.
2. Mix together all the seasoning ingredients. Pour over the turkey legs and rub in on all sides. Sprinkle baby bella mushrooms all around. Gently pour the wine over all. Add about an inch of water to the pot.
3. Cover and cook on low for eight hours, or until desired softness is reached. If adding cubed potatoes, sweet potatoes, or carrots, add them in the last hour of cooking time. Allow to cool slightly before serving. Cut the meat off the bones, then return to the stew.
4. If not adding vegetables, you can serve this stew over rice, bulgur, quinoa, or mashed potatoes.


In Israel, turkey meat is sold in cubes as stew meat, called basar hodu adom. That’s what I used for this recipe, and it was amazing.


Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti