Serves: 10
Total Calories: 732
Prep time:
Cook time:
Total time:
Remove legs and thighs, and bone out the breasts of the turkey. Pierce meat with a knife in several places and insert sliced garlic into cuts. Place turkey in the bottom of a 16” Dutch oven along with about 1 inch of water and bouillon cubes. Cover and bring to a boil for 1 hour. Remove lid and dump in vegetables and squeeze in more garlic. Don’t lift the lid to take a “peak”, only to baste twice during the first hour, and then add the vegetables. Add more water if needed.
This Buckwheat’s Wild Turkey Stew recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.
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