Fall has officially started and to get over all of our summer blues we look to comfort food. My favorite fall comfort foods are creamy soups, apple spiced desserts, and slow cooked meals. When the weather is colder people tend to stay in and cook meals that take time. On this rainy day I am thinking of my mom’s turkey and potato stew with corn.
She would slow cook the turkey wings until they fell off the bones and then create a delicious creamy gravy from the simmered broth. This recipe always feels like home when I make it. This is the type of food that hugs you on those chilly nights. It wouldn’t be fair if I kept the recipe to myself so today I want to share my family memories with you. I hope you make this for the people you love and enjoy it for years to come.
Mom’s Turkey and Potato Stew
What you will Need:
3 Large Turkey Wings
1 Large Diced Onion
1 Clove of Minced Garlic
1 Cup of Chicken Broth (No Sodium)
2 Cups of Water
1 Tablespoon of Fresh Thyme
1 Teaspoon of Fresh Rosemary
4 Medium Sized Chopped Russet Potatoes
2 Tablespoons of Butter
2 Tablespoons of Flour
1 Teaspoons of Salt or to taste
1 Teaspoon of Pepper or taste
Cook:
In a large pot add turkey wings, onions, rosemary, thyme, minced garlic, salt, pepper, water, and chicken broth. Turn the fire on low and allow the wings to simmer for about an hour and half or until tender. Once the turkey wings are tender, remove the meat from the bones and sit to the side. Discard the bones. Put the remaining liquid from the pot through a fine mesh strainer in a large bowl. Then sit aside. Discard what’s in the strainer.
On medium low heat, in the same large pot add the butter and stir until melted. Once butter is melted, then add the flour. Stir until the raw flour is gone. Add the clean broth a little at a time stirring constantly with a whisk to avoid lumps. Continue to add the liquid until all is incorporated. Re-add the turkey meat and the potatoes to the creamy mixture. Put the pot back on low and let simmer for another 20 minutes or until the potatoes are tender.
Note:
If you would like to add other vegetables like carrots, spinach, or mushrooms do it while potatoes simmer.
Serve:
Serve this dish over white/brown rice or you can eat alone. In my home we had it with white rice and corn. Enjoy and remember to eat it with the people you love ♥
xoxo
