Belgian Turkey Ragout

This is based on the Belgian beef dish carbonnade à la flamande, a thick stew with bacon, beer, onions, and sugar. With turkey instead of beef, it's also like the rich French stew called ragout. Purchase 3 1/2 pounds of turkey thighs with skin and bone, or 2 1/4 pounds of skinless, boneless turkey thighs.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 3 1/2  pounds  turkey thighs
• 1  teaspoon  salt, divided
• 1/2  teaspoon  black pepper, divided
• 2  teaspoons  vegetable oil
• 1  tablespoon  butter
• 4  cups  thinly sliced leek (about 5 large)
• 2  cups  (1/2-inch) pieces carrot
• 3  tablespoons  all-purpose flour
• 1  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  brown sugar
• 1  (12-ounce) bottle amber lager
• 1  tablespoon  Dijon mustard
• 1  tablespoon  white wine vinegar
• 2  tablespoons  chopped fresh parsley

Preparation

Preheat oven to 300°.

Remove skin from turkey; cut meat from bones. Discard skin and bones; cut meat into 1 1/2-inch pieces. Sprinkle turkey with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a small Dutch oven over medium-high heat. Add turkey; cook for 6 minutes or until browned, stirring occasionally. Remove turkey and juices from pan. Reduce heat to medium; melt butter in the pan. Add leek and carrot; cover and cook 12 minutes or until leek begins to brown, stirring occasionally.

Return turkey and juices to pan. Sprinkle flour over turkey mixture; stir well to coat. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, broth, sugar, and beer. Bring to a boil; cover. Place in oven. Bake at 300° for 50 minutes or until turkey is tender. Stir in mustard and vinegar; sprinkle with parsley.

Nutritional Information

Calories:

253 (30% from fat)

Fat:

8.4g (sat 2.9g,mono 1.9g,poly 2.5g)

Protein:

26.8g

Carbohydrate:

14.7g

Fiber:

2g

Cholesterol:

89mg

Iron:

3.5mg

Sodium:

538mg

Calcium:

67mg