Turkey Wing Stew Recipe
American · Main course · 135 min total
A hearty and comforting stew made with turkey wings, slowly simmered with vegetables and herbs until the meat is tender and falling off the bone. Perfect for a cozy dinner.
15
min prep
min prep
120
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 lbs turkey wings, separated at joints
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add turkey wings and brown on all sides, about 5 minutes per side. Remove and set aside.
- In the same pot, add onion and cook until softened, about 5 minutes. Add garlic, carrots, and celery; cook for another 3 minutes.
- Return turkey wings to the pot. Add chicken broth, diced tomatoes, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until turkey is tender.
- Remove turkey wings from the pot. Let cool slightly, then remove meat from bones, discarding bones and skin. Shred meat and return to the pot.
- Optional: For a thicker stew, mix flour with 2 tablespoons cold water to make a slurry. Stir into stew and simmer for 5 minutes until thickened.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Tips
- Can be made a day ahead; flavors meld and improve overnight.
- Pair with crusty bread or mashed potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months.
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