For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is both comforting to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavor as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavor that balances the earthy richness of the stew.
Perky turkey
Turkey contains high levels of B vitamins and selenium as well as tryptophan, which has been explored in recent research for its role in the formation of the mood regulator serotonin.
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Delectable leftovers
You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onions and adding the stock, carrots, and parsnips. When the vegetables are tender, add the cooked turkey and continue with the recipe.
- 2 lbs turkey drumsticks raw (about 1.7total)
- 1 Tbsp extra-virgin olive oil
- 1/2 tsp salt divided
- 1 tsp pepper divided
- 1 medium onion sliced lengthwise
- 1 in leek slicedrounds
- 6 cups low-sodium chicken or turkey stock
- 1 large sprig of thyme
- 6 medium carrots roughly chopped approximately 1-inch pieces, about 10.5 oz
- 4 medium parsnips roughly chopped to match carrots about 8.8 oz
- 2 cups frozen peas
- 1/4 cup chopped fresh tarragon
- Season turkey legs on all sides with 1/4 tsp each of salt and pepper. In large Dutch oven, heat olive oil and sear turkey legs on medium-high heat, turning every 2 to 3 minutes to brown each side. Remove turkey legs to plate and set aside. Add onion and leek to Dutch oven and sauté on medium heat until soft, for 3 to 5 minutes.
- Return turkey to Dutch oven, increase heat to high, and add thyme sprig and stock to cover. Bring to a boil, then reduce heat to medium-low and simmer gently, covered, for 1 1/2 to 2 hours, until meat begins to fall from turkey bone. Transfer turkey legs to plate using fork, remove skin, and separate meat from bone. Remove thyme sprig.
- Return meat to Dutch oven. Discard bones and skin. Add carrots and parsnips and simmer, uncovered, on medium for about 30 to 40 minutes, until vegetables are tender.
- Just before serving, add frozen peas, stir through, and simmer for 5 minutes to heat thoroughly. Taste and adjust seasoning, if required, with remaining salt and pepper. Serve stew in shallow dishes, sprinkled with tarragon and accompanied by crusty bread, or over rice.
Per serving: 313 calories; 35 g protein; 9 g total fat (3 g sat. fat); 24 g total carbohydrates (8 g sugars, 7 g fiber); 459 mg sodium
