Crockpot Turkey Stew
Slow cooked turkey neck with gold potatoes, carrots, celery and pearl onions. Immersed in vegetable broth and cooked until tender and thick.
- 4 Servings
- 30 mins Prep Time
- 2 hours Total Time
Ingredients
- 1 2lb package Fresh Turkey Necks
- 2 tablespoons vegetable oil
- 1 cup large, diced carrots
- 1 cup diced celery
- 1 cup pearl onions
- 1# small gold potatoes
- 2 ½ cups vegetable broth
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon browning sauce
- 2 tablespoons corn starch
- 2 tablespoons cold water
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Step 1
Prepare the turkey necks by removing the loose membrane and score, with a knife, through the silver-skin on all sides. -
Step 2
Heat oil in an instant pressure cooker on “sauté” mode. Sear the turkey necks on all sides. -
Step 3
Add the carrots, celery, onions and potatoes with the broth. -
Step 4
Stir in the garlic powder, black pepper and sauces. Season with salt to taste and cook on the “meat/stew” mode on high pressure for 1 hour to 1 ½ hours or until the meat is tender. -
Step 5
Combine the starch with water and stir into the stew until thickening begins. -
Step 6
Chef’s note: Anyone can cook this in a slow cooker. Using the same instructions of searing the turkey necks and placing them with all the vegetables and seasonings in a slow cooker. Cook for 4 hours on high or 8 hours on low, finishing with the thickening step.
Made with:
