Turkey Bourguignon
Essential Ingredient:
Diced Turkey
Diced turkey breasts (assume 1 breast per diner)

Diced carrots (1 carrot per diner)

2 diced onions

Bottle of burgundy

To serve:
Serve with french bread.
This turkey recipe from Sheawong is simple and tasty.
  1. Heat your stock pot and add enough oil to coat the bottom
  2. Rinse and pat dry your turkey chunks, and dust with cracked black pepper
  3. When the oil is very hot, fry your turkey. You are looking to put a sear/colour on your meat, not cook it through
  4. Transfer to a plate lined with paper towels while you fry the next batches
  5. When all the turkey is fried up, drain any excess oil, and add your onions
  6. Let the onions get to a nice translucent colour. You may notice a lot of juices on the bottom of your pot - do not throw it away. That is pure flavour, and will join the rest of the dish later
  7. When the onions are clear, add your wine and scrape the juicy bits in the bottom of your pot
  8. If you have some time on your hands, do the rest in the stock pot – if you’re pressed on time, transfer to a slow cooker and let it do the work for you
  9. Put your meat into the wine/onion mix, and add diced carrots. Let it lightly boil (or crockpot on low) for about 4-6 hours. Stew will thicken naturally as it loses steam
  10. For those of you who make Beef Bourguignon, don’t panic if this doesn’t thicken as much as the beef stew does – while turkey has just as much protein as beef, it has way less saturated fat, which is what causes a lot of the congealment of the beef stew. You’ll get all the same great flavour without the fat.
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