If I have a free day on the weekend and I'm not in a hurry, turkey stew is one of my go-to choices. It's not hard to make, but it requires a few steps that must be followed patiently. This time, I found fresh liver and gizzards, so I marinated everything and got to work without looking at the clock. I like to serve it with polenta, eggs, and cheese to make the meal as complete as possible.
Quick Info
Total time: about 2 and a half hours
Preparation time: 20 minutes
Cooking time: 2 hours
Servings: 6
Difficulty: medium
Recipe type: main dish, for weekends or meals with more people
Ingredients
500 g turkey liver
500 g turkey gizzards and hearts (mixed)
500 g turkey meat (can be thigh or breast, according to preference)
1 cup wine (approx. 250 ml)
1 head of garlic
3 tablespoons poultry fat
Salt
Pepper
1 teaspoon dried thyme
2 bay leaves
Eggs (for serving)
Cornmeal (for polenta)
100 ml vinegar
Cheese (for serving)
Optional: turkey sausages (if you find and like them in stew)
Preparation Method
1. I start with the turkey liver. I clean and wash it well, then cut it into halves or quarters, depending on the size of each piece. I put the pieces in a bowl with cold water and 100 ml of vinegar, where I leave them for about an hour. This removes the bitter taste from the liver.
2. While the liver is soaking, I take care of the gizzards and hearts. I wash them well and cut them into quarters if they are too large. I heat the poultry fat in a large pot. I add the gizzards and hearts and lightly fry them without burning them. I stir occasionally, just enough to give them a little color.
3. After they have browned slightly, I pour two cups of water over them, put the lid on, and let them simmer over medium heat. The gizzards and hearts need at least an hour to soften. Occasionally, I check if more water is needed.
4. When the hour for the liver is up, I take it out of the vinegar water and rinse it briefly under cold running water. I put it to boil in a separate pot, with enough water to cover it and two bay leaves. I let it boil for about 20 minutes, just enough for it to lose the vinegar taste and be half-cooked. When it's ready, I drain it and set it aside.
5. When the water has reduced almost completely from the gizzards and hearts, I add the turkey meat cut into suitable pieces. I mix and let everything cook for another 5 minutes without the lid, so the meat gets a little color and starts to cook.
6. I add the boiled liver over the remaining meat and organs and mix. I let them cook together for another 5 minutes to blend the flavors.
7. Optionally, sliced sausages can be added now (if you want to use them). I prefer them only sometimes, after I find turkey ones.
8. I pour the cup of wine over everything in the pot. I lower the heat and let everything simmer slowly without a lid, so the sauce reduces and all the ingredients meld well. The time varies, but it usually takes 20-30 minutes.
9. Towards the end, I sprinkle salt, pepper, and dried thyme. I clean the garlic, crush it well, and mix it with a little water, then add it to the pot. I mix well and let it cook for another two to three minutes before turning off the stove.
10. While the stew is reducing, I prepare the polenta: water with salt, cornmeal, classic boiling. Depending on how many we are at the table, I adjust the quantities. I also make fried (or poached) eggs, which I place on top of the polenta when serving. The cheese is grated or broken into pieces.
11. The stew is served on a platter, with polenta in the middle, topped with eggs and cheese, and the meat and organs arranged around it.
Why I make this recipe often
This turkey stew is hearty and works well when cooking for many or when I'm in the mood for a more substantial meal. It can be easily adapted, and the ingredients are not hard to find. It also helps that I can prepare part of it in advance.
Tips and Variations
Tips
- Be careful not to dry out the liver, especially at the end. If you find the sauce is reducing too much, add a little water or wine.
- Fresh garlic is more suitable than granulated or dried.
- If you don't have poultry fat, sunflower oil can be used, but the fat gives a special flavor.
- The gizzards and hearts need to be boiled well until tender.
Substitutions
- If you can't find liver or don't like it, you can skip it, but the taste will be different.
- Turkey meat can be replaced with chicken if you prefer.
- Poultry fat can be replaced with oil, but it won't be as tasty.
Variations
- You can also add sliced turkey sausages for more flavor.
- Some use only gizzards, others only meat, depending on what you have on hand.
- The polenta can be made softer or firmer, to taste.
Serving Ideas
- Traditionally served with polenta, egg, and cheese.
- It also goes well with simple pickles, if you like them.
Frequently Asked Questions
1. Can I use a different type of meat than turkey?
Yes, the recipe can also be made with chicken. The taste will be slightly different, but the technique is the same.
2. What do I do if the liver still has a bitter taste?
Make sure to leave it in vinegar water for enough time and then boil it separately. If it remains bitter, it’s likely an issue with the liver itself, not the technique.
3. How long should the gizzards and hearts be boiled?
At least an hour, sometimes even longer, until they are tender.
4. Can I prepare the stew in advance?
Yes, you can cook everything a day ahead and then reheat it. The flavor develops well, but the polenta and eggs are best made fresh at serving.
5. What type of wine is more suitable?
A dry or semi-dry white wine, without strong aromas that would overpower the taste of the meat.
Nutritional Values
Approximately, one serving has around 400-500 kcal, with variability depending on how much fat and cheese you use when serving. Fats are moderate to high, protein is over 30 g per serving, and carbohydrates mainly come from polenta (about 30-35 g). These are approximate values.
Storage and Reheating
The stew can be stored in the refrigerator, covered, for up to 2 days. Reheat on low heat, possibly with a little water or wine to prevent it from drying out. The polenta is better fresh; if it remains, it can be reheated with a little milk or water. The eggs are best made at the time of serving.
That's pretty much it – a turkey stew that I make without thinking too much when I want something special for dinner.
Quick Info
Total time: about 2 and a half hours
Preparation time: 20 minutes
Cooking time: 2 hours
Servings: 6
Difficulty: medium
Recipe type: main dish, for weekends or meals with more people
Ingredients
500 g turkey liver
500 g turkey gizzards and hearts (mixed)
500 g turkey meat (can be thigh or breast, according to preference)
1 cup wine (approx. 250 ml)
1 head of garlic
3 tablespoons poultry fat
Salt
Pepper
1 teaspoon dried thyme
2 bay leaves
Eggs (for serving)
Cornmeal (for polenta)
100 ml vinegar
Cheese (for serving)
Optional: turkey sausages (if you find and like them in stew)
Preparation Method
1. I start with the turkey liver. I clean and wash it well, then cut it into halves or quarters, depending on the size of each piece. I put the pieces in a bowl with cold water and 100 ml of vinegar, where I leave them for about an hour. This removes the bitter taste from the liver.
2. While the liver is soaking, I take care of the gizzards and hearts. I wash them well and cut them into quarters if they are too large. I heat the poultry fat in a large pot. I add the gizzards and hearts and lightly fry them without burning them. I stir occasionally, just enough to give them a little color.
3. After they have browned slightly, I pour two cups of water over them, put the lid on, and let them simmer over medium heat. The gizzards and hearts need at least an hour to soften. Occasionally, I check if more water is needed.
4. When the hour for the liver is up, I take it out of the vinegar water and rinse it briefly under cold running water. I put it to boil in a separate pot, with enough water to cover it and two bay leaves. I let it boil for about 20 minutes, just enough for it to lose the vinegar taste and be half-cooked. When it's ready, I drain it and set it aside.
5. When the water has reduced almost completely from the gizzards and hearts, I add the turkey meat cut into suitable pieces. I mix and let everything cook for another 5 minutes without the lid, so the meat gets a little color and starts to cook.
6. I add the boiled liver over the remaining meat and organs and mix. I let them cook together for another 5 minutes to blend the flavors.
7. Optionally, sliced sausages can be added now (if you want to use them). I prefer them only sometimes, after I find turkey ones.
8. I pour the cup of wine over everything in the pot. I lower the heat and let everything simmer slowly without a lid, so the sauce reduces and all the ingredients meld well. The time varies, but it usually takes 20-30 minutes.
9. Towards the end, I sprinkle salt, pepper, and dried thyme. I clean the garlic, crush it well, and mix it with a little water, then add it to the pot. I mix well and let it cook for another two to three minutes before turning off the stove.
10. While the stew is reducing, I prepare the polenta: water with salt, cornmeal, classic boiling. Depending on how many we are at the table, I adjust the quantities. I also make fried (or poached) eggs, which I place on top of the polenta when serving. The cheese is grated or broken into pieces.
11. The stew is served on a platter, with polenta in the middle, topped with eggs and cheese, and the meat and organs arranged around it.
Why I make this recipe often
This turkey stew is hearty and works well when cooking for many or when I'm in the mood for a more substantial meal. It can be easily adapted, and the ingredients are not hard to find. It also helps that I can prepare part of it in advance.
Tips and Variations
Tips
- Be careful not to dry out the liver, especially at the end. If you find the sauce is reducing too much, add a little water or wine.
- Fresh garlic is more suitable than granulated or dried.
- If you don't have poultry fat, sunflower oil can be used, but the fat gives a special flavor.
- The gizzards and hearts need to be boiled well until tender.
Substitutions
- If you can't find liver or don't like it, you can skip it, but the taste will be different.
- Turkey meat can be replaced with chicken if you prefer.
- Poultry fat can be replaced with oil, but it won't be as tasty.
Variations
- You can also add sliced turkey sausages for more flavor.
- Some use only gizzards, others only meat, depending on what you have on hand.
- The polenta can be made softer or firmer, to taste.
Serving Ideas
- Traditionally served with polenta, egg, and cheese.
- It also goes well with simple pickles, if you like them.
Frequently Asked Questions
1. Can I use a different type of meat than turkey?
Yes, the recipe can also be made with chicken. The taste will be slightly different, but the technique is the same.
2. What do I do if the liver still has a bitter taste?
Make sure to leave it in vinegar water for enough time and then boil it separately. If it remains bitter, it’s likely an issue with the liver itself, not the technique.
3. How long should the gizzards and hearts be boiled?
At least an hour, sometimes even longer, until they are tender.
4. Can I prepare the stew in advance?
Yes, you can cook everything a day ahead and then reheat it. The flavor develops well, but the polenta and eggs are best made fresh at serving.
5. What type of wine is more suitable?
A dry or semi-dry white wine, without strong aromas that would overpower the taste of the meat.
Nutritional Values
Approximately, one serving has around 400-500 kcal, with variability depending on how much fat and cheese you use when serving. Fats are moderate to high, protein is over 30 g per serving, and carbohydrates mainly come from polenta (about 30-35 g). These are approximate values.
Storage and Reheating
The stew can be stored in the refrigerator, covered, for up to 2 days. Reheat on low heat, possibly with a little water or wine to prevent it from drying out. The polenta is better fresh; if it remains, it can be reheated with a little milk or water. The eggs are best made at the time of serving.
That's pretty much it – a turkey stew that I make without thinking too much when I want something special for dinner.