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Turkey Tarragon Stew


    For many of us, turkey is a comfort food that recalls happy memories. This stew is one that is comforting both to make and to eat. Simmered slowly over a few hours, turkey drumsticks deliver rich flavour as well as a huge punch of protein. Tarragon gives it a fresh, bright pop of flavour that balances the earthy richness of the stew.


    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.

    Leftover turkey

    You can also make this dish with leftover cooked turkey. Simply start the recipe by browning the leek and onion and adding stock, carrots, and parsnips. When the vegetables are tender, add cooked turkey and continue with the recipe


    Turkey Tarragon Stew


      Serves 6
      • 2 turkey drumsticks, raw (about 1 3/4 lbs/800 g total)
      • 1/2 tsp (2 mL) salt, divided
      • 1 tsp (5 mL) pepper, divided
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 medium onion, sliced lengthwise
      • 1 leek, sliced in rounds
      • 6 cups (1.5 L) low-sodium chicken or turkey stock
      • 1 large thyme sprig
      • 6 medium carrots (about 10 1/2 oz/300 g)
      • 4 medium parsnips (about 8 3/4 oz/250 g)
      • 2 cups (500 mL) frozen peas
      • 1/4 cup (60 mL) chopped fresh tarragon


      Per serving:

      • calories313
      • protein35 g
      • total fat9 g
        • sat. fat3 g
      • total carbohydrates24 g
        • sugars8 g
        • fibre7 g
      • sodium459 mg



      Season turkey legs on all sides with 1/4 tsp (1 mL) 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 stock to cover. Bring to a boil, then reduce heat to medium-low and simmer gently, covered, on medium low 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.


      Return meat to Dutch oven. Discard bones and skin. Add carrots and parsnips and simmer, uncovered, on medium for about 1/2 hour, 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.



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