Let’s just go ahead and get this out of the way. This dish isn’t really a looker (probably the biggest understatement of 2017).
BUT it is sooo yummy and comforting and wraps around you like a warm blanket! So it was definitely worth a post. Trust me!
Jazz up this simple turkey stew recipe however you’d like. Serve it over rice or noodles or alongside potatoes. Top it with sour cream and cilantro and dig into it with chips. Sprinkle it with queso fresco and scoop it up with warm tortillas. The possibilities are endless!
Bottom line – the turkey and salsa verde stew sauce are so dreamy that it will make anything that you pair with it taste so much better.
- 2-2.5 lbs bone-in turkey thighs
- 1 ½ tablespoons grapeseed oil (or other oil appropriate for med. high – high heat)
- 1 yellow onion, diced (~1 ½ cups)
- 1 teaspoon cumin
- 3 garlic cloves, peeled and finely chopped
- 1 ¾ cups chicken broth
- 12 oz fire-roasted salsa verde* (I used Trader Joe’s Hatch Valley Salsa)
- ½ tsp chipotle powder
- ½ tsp oregano (rub between fingers to release flavor before adding)
- 2 bay leaves
- ¾ tsp table salt, plus more to taste
- ¼ tsp ground black pepper, plus more to taste
- rice, sour cream/plain Greek yogurt, cilantro, and chips for serving, if desired
- Remove and discard skin from turkey thighs. Cut the thigh meat into ~1 ½ inch chunks. Cut as close to the bone as you can. Keep the bone. Pat turkey chunks and bone dry with a paper towel. Season with salt and pepper.
- Heat grapeseed oil in a large Dutch oven over medium high heat. Work in batches (you don’t want to crowd the pan) and sear the turkey pieces on all sides. Don’t sear the bone. Remove turkey with a slotted spoon and set aside.
- Add the chopped onion and cumin to the Dutch oven. Cook, stirring frequently and working to scrape the browned bits from the bottom of the pan, until the onions are soft and translucent (~5 minutes). Add the garlic and cook for another 30 seconds.
- Return the turkey and thigh bone to the Dutch oven. Add the chicken broth, salsa verde, chipotle powder, oregano, bay leaves, ¾ tsp salt, and ¼ tsp ground black pepper. Stir to combine.
- Bring to a simmer and reduce heat to low (still enough to keep at a simmer). Leave the Dutch oven uncovered. Cook for about 3-3.5 hours until turkey is cooked through and shreds easily. If stew begins to evaporate and thicken too quickly before turkey is cooked, you can cover the Dutch oven. You want some liquid to evaporate, but still want enough left over to consider this a stew.
- Remove bone and bay leaves from stew and discard. Shred turkey as desired. Serve with rice, tortillas, sour cream/plain Greek yogurt, cilantro, chips, and/or whatever else your heart desires!**
**My favorite way to eat this was over rice. Landon’s favorite way to enjoy this was on a tortilla chip (shocking, I know). Also, I think this was even better the next day!
Adapted from Simply Recipes