Slow-Cooked Turkey with Mustard Sauce

The cool weather has finally arrived here in Sacramento, and with it the first rains of the season. Goodbye fresh corn and tomatoes, and hello stew! Over the years several of you have requested slow-cooker recipes and I’ve had to defer, because we didn’t have a slow cooker. But, that has changed and we’re now experimenting with it. By the way, the best book I’ve found on slow cooking is by Andrew Schloss, Art of the Slow Cooker. The trick to slow cooking is to brown the meat first, before you put it in the slow cooker. You’ll just get more flavor that way. Also root vegetables like carrots and parsnips will hold up better with long cooking than potatoes, so if you want potatoes in your stew, add them later in the cooking.

This stew is a braised riff off of one of my favorite recipes on the site, BBQ turkey with mustard sauce. Turkey is a wonderful protein, inexpensive and available, but can also be quite strongly flavored, especially the dark meat. I love the way that a mustard sauce holds its own with the turkey, mellowing the turkey flavor while at the same time enhancing the overall flavor of the stew. My parents each gave this one a two thumbs up. Hope you like it too!

Slow-Cooked Turkey with Mustard Sauce Recipe

Ingredients

• 4 turkey thighs, skin on, bone-in


• Salt


• 4 Tbsp vegetable oil


• 1 large yellow or white onion, roughly chopped


• 1-2 large parsnips, peeled, cut into 1-inch pieces


• 2-3 large carrots, peeled, cut into 1-inch pieces


• 3 cups chicken or turkey stock


• 2 Tbsp brown sugar


• 1/3 cup yellow mustard


• 1 heaping Tbsp dry mustard powder


• 2 teaspoons chipotle or chili powder


• 4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces


• 1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley


• 1/4 cup whole grain mustard

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