| Recipes |

Turkey Stew

Put it up and forget about it until your house is infused with delicious aromas

Food and prop styling: Shiri Feldman 
Photography: Felicia Perretti

This stew is so easy to put together. Put it up and forget about it until your house is infused with delicious aromas. Supper is ready to be served!


  • 1 pkg turkey legs or wings, approximately 2.3 lbs (1.065 kg) net weight (see note)
  • 1 large onion, sliced
  • 2 cloves garlic, sliced thickly
  • 1 8-oz (225-g) container baby bella mushrooms, halved
  • ⅓ cup dry or semi-dry white wine
  • water, to add to the pot
  • cubed potatoes, sweet potatoes, and carrots (optional)
  • 1 tsp smoked paprika
  • ½ tsp paprika, preferably in oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • scant ¼ tsp cayenne pepper
  • ¼ tsp dried thyme
  • ¼ tsp turmeric
  • 1 bay leaf, crushed
  • salt and pepper, to taste
  • 2 Tbsp olive oil

Spray the bottom of a 6-quart Crock-Pot with cooking spray. Place onion and garlic on the bottom of the pot. Add the turkey legs or wings.

Mix together all the seasoning ingredients. Pour over the turkey legs and rub in on all sides. Sprinkle baby bella mushrooms all around. Gently pour the wine over all. Add about an inch of water to the pot.

Cover and cook on low for 8 hours, or until desired softness is reached. If adding cubed potatoes, sweet potatoes, or carrots, add them in the last hour of cooking time. Allow to cool slightly before serving. Cut the meat off the bones, then return to the stew.

If not adding vegetables, you can serve this stew over rice, bulgur, quinoa, or mashed potatoes.

Note: In Israel, turkey meat is sold in cubes as stew meat, called basar hodu adom. That's what I used for this recipe, and it was amazing.


(Originally featured in Family Table, Issue 818)

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