Equipment
Ingredients
Main
- 15 ml olive oil
- 750 g turkey legs
- 2 g salt
- 1 g black pepper
- 2 onion, sliced
- 2 garlic, bashed
- 2 carrot, diced
- 1000 ml chicken stock
- 500 g potato, peeled and cut into 2cm cubes
- 30 g parsley, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 537 kcal
- Protein
- 47 g
- Carbohydrates
- 42 g
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 10 g
- Sodium
- 726 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 141 mg
- Potassium
- 1562 mg
- Calcium
- 96 mg
- Iron
- 5.5 mg
- Magnesium
- 94 mg
- Phosphorus
- 510 mg
- Zinc
- 6.8 mg
- Vitamin A
- 287 mcg
- Vitamin C
- 43 mg
- Vitamin E
- 0.9 mg
- Vitamin K
- 133 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.42 mg
- Riboflavin
- 0.71 mg
- Niacin
- 11.3 mg
- Folate
- 81 mcg
- Water
- 567 g
Sources: USDA FoodData Central
Method
Heat olive oil in a large saucepan over high heat. Season the turkey legs with salt and pepper. Brown the turkey for 8 minutes, turning frequently to sear all sides.
Lower the heat to medium. Add the sliced onions, bashed garlic, and diced carrots to the pan and stir with the turkey.
Pour the chicken stock into the pan. Bring the liquid to a gentle simmer, then cover with a lid and cook for 1 hour.
Transfer the turkey legs from the pan to a plate. Add the cubed potatoes to the saucepan, cover, and simmer for 20 minutes.
Shred the turkey meat using a fork once it is cool enough to handle. Discard the skin, bones, and sinew. Return the shredded meat to the saucepan and stir to combine.
Stir in the chopped parsley and serve immediately while hot.
Chef's Notes
- For richer flavor, consider searing the turkey legs in a Dutch oven or heavy-bottomed pot before adding the vegetables and broth. This develops a deeper Maillard reaction and color.
- Don't overcrowd the pan when browning the turkey. If necessary, brown in batches to ensure each piece gets a good sear rather than steaming.
- Taste and adjust seasoning throughout the cooking process, especially after shredding the turkey, as it can absorb a significant amount of salt.
- If you prefer a thicker stew, you can mash a few of the cooked potato cubes against the side of the pot, or create a slurry with a tablespoon of cornstarch and a few tablespoons of cold water to stir in at the end.
- Fresh parsley adds a bright finish. If you don't have fresh, a pinch of dried parsley can be added earlier in the simmering process, but the flavor will be less vibrant.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Potatoes may change texture slightly upon thawing.
Reheating: Heat in a saucepan over medium heat until the internal temperature reaches 74°C (165°F).
Troubleshooting
Turkey meat is difficult to shred
Cause: The turkey has not simmered long enough to break down connective tissue.
Fix: Return the turkey to the simmering stock for an additional 15-20 minutes.
Prevention: Ensure the liquid maintains a steady simmer for the full hour.
Cultural Context
Turkey and vegetable stew is a comforting and hearty dish deeply rooted in American home cooking. It's a classic example of a "Sunday supper" meal, often prepared with leftovers or as a standalone dish to feed a family, embodying practicality and warmth.
