Turkey Stew with Root Vegetables

Ingredients

• 2 tablespoons olive oil extra virgin 
• 3 pounds turkey thighs bone in (preferred) (skin on, )
• 1.5 cups medium-large onion yellow peeled roughly chopped
• 1.5 cups celery roughly chopped
• 2 teaspoons salt 
• 4 cups vegetable stock 
• 1 cups carrots peeled
• 1 medium turnips peeled
• 1 medium rutabaga peeled halved cut into 1/ slices
• 3 medium yukon gold potatoes peeled quartered
• 1 teaspoon herbs de provence 
• 6 servings pepper black freshly ground

Equipment

• bowl
• frying pan
• oven
• pot
• stove
• dutch oven

Directions

1. Brown the turkey thighs: Preheat oven to 300°F.
2. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Working in batches if necessary, brown the turkey thighs, first skin side down, 2-3 minutes on each side.
3. Sprinkle the thighs with a little salt as you brown them.
4. Cook the onions and celery: Once the thighs have browned, remove them from the pan and set them in a bowl.
5. Add the onions and celery to the pot. Cook for about 5 minutes or so, until the onions are translucent and starting to brown at the edges.
6. Add turkey thighs, salt, half of the stock: Return the turkey thighs to the pot.
7. Add 2 teaspoons of salt and half of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for an hour and fifteen minutes.
8. Add rest of vegetables and remaining stock: After an hour and fifteen minutes, remove from oven and add the rest of the vegetables—carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock.
9. Return to the oven, covered, and cook until tender, another 45 minutes or more.
10. Strip meat from turkey thighs, return to stew:
11. Remove the turkey thighs from the stew and place in a bowl to cool. When cool enough to handle, strip the meat off the bones. Discard the bones and skin.
12. Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.
13. Sprinkle with black pepper and add more salt to taste.