One of our favorite cold weather meals is a turkey osso buco (or turkey stew) made with root vegetables. The hot gravy with the succulent root vegetables is so warming and very filling. I don’t always use the same vegetables but they are usually root ones although I’ve been known to add both peas and string beans to the stew.
You can cook this either in a dutch oven in your oven or in a crock pot. You’ll need:
- Turkey leg quarter or breast
- 1 large Russet potato, peeled and diced
- 1 large turnip, peeled and diced
- 3 small to medium parsnips, peeled and sliced
- 1 medium sweet potato, peeled and diced
- 3-4 medium carrots, peeled and sliced
- 1 medium onion, peeled and diced
- Salt, pepper and herbs to taste
- 1 quart turkey (or chicken) stock
- 1/4 cup gluten-free brown rice flour
- 2-3 tablespoons olive oil
Cut the turkey leg quarter in pieces (leg and thigh). Put in a gallon food storage bag, the brown rice flour along with salt, pepper and herbs to taste (I like to use some paprika, oregano, thyme, parsley, along with the salt and pepper; if I don’t have those, I’ll use a teaspoon of Mrs. Dash or other herb mix). Shake to mix and then add the turkey piece(s) and shake to coat.
In a skillet large enough to hold the turkey piece(s), heat the olive oil and then add the turkey over medium heat to brown. While the turkey is browning, dice the onion. If you are using a crock pot, add the onion to the cooker. If you are using a dutch oven, you’ll want to brown your turkey in that and add the onion when the turkey is browned. Be sure to brown all sides of the turkey. Remove the turkey and add the dredging flour to the oil and stir so that the flour absorbs the oils and drippings from the pan. If you are using a slow cooker, add the flour mixture to the pot and then add the turkey along with the stock. If you are using the dutch oven, simply add the stock and the turkey back in.
Using a slow cooker, turn it onto high and cook for 3-4 hours. If you’re using a dutch oven, you’ll want to prepare the vegetables (peel and dice them) and add them into the dutch oven before cooking in the oven at 325 degrees for 3-4 hours. I’ve found that the vegetables don’t cook well in the slow cooker so I peel and dice them and cook them on the stovetop separately, mostly cooked through and then add them to the crock pot during the last hour of cooking.
Makes six to eight servings. You’ll want to deskin and debone the turkey pieces before serving.
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