Stewed Turkey with Herbs and Onions

A Classic Comfort: My Take on 17th-Century Stewed Turkey

This isn’t your grandma’s Thanksgiving turkey. Oh, it’s got all the familiar heartiness, the comforting warmth of a slow-cooked broth, the succulent fall-apart tenderness of the meat. But this recipe? This recipe has history. It’s a glimpse into a time long past, a peek into the kitchens of our ancestors, adapted for the modern cook. I first encountered this recipe tucked away in an old cookbook, a historical treasure detailing Thanksgiving traditions from the very beginning. The original called for a whole bird, a task I imagine would have been both impressive and quite daunting in a time before modern conveniences.

I’ve simplified things a bit, opting for pre-packaged turkey pieces instead of wrestling with a whole bird. Let’s be honest, sometimes the most delicious meals are the ones that don’t require a Herculean effort. That said, if you're feeling ambitious (and have a truly sizable pot!), a whole bird would certainly work. Just be prepared for a bit of a challenge when it comes time to lift that steaming giant from the broth. But this isn't just about convenience; it's about capturing the essence of the dish—that rich, savory broth, the tender turkey, the perfect balance of herbs and spices.

The beauty of this recipe lies in its simplicity and adaptability. The herb blend is entirely up to your preference – I love the classic combination of sage, thyme, and parsley, but marjoram and savory are wonderful additions, as well. Feel free to experiment with your favorite fresh or dried herbs. And the broth itself is a masterpiece; rich, flavorful, and deeply satisfying. It’s the kind of broth you want to savor, to soak up every last drop with a crusty piece of bread – which, traditionally, are called “sippets” in the original recipe. I’ve got to admit, "sippets" sounds much more elegant than "sopping up the juices with bread."

Beyond the Recipe: A Thanksgiving Tradition

What I love most about this recipe is its connection to history. It transports me back in time, imagining the bustling kitchens of early Thanksgiving celebrations. It reminds me of the importance of tradition, of passing down recipes and stories through generations. Cooking isn't just about sustenance; it's about creating memories, sharing experiences, and connecting with the past. This turkey isn’t just a meal; it’s a story. It's a conversation starter, a testament to the enduring power of simple, flavorful food.

Modernizing a Classic

While I’ve streamlined the process by using pre-cut turkey, the core elements of the recipe remain true to its origins. The gentle simmering allows the turkey to absorb the flavors of the rich broth, resulting in a tender and flavorful main course. The onions soften beautifully, their sweetness melding perfectly with the herbs and spices. The slight tang of vinegar balances the richness of the butter and broth, creating a harmonious flavor profile that's both comforting and sophisticated.

A Feast for the Senses

This stewed turkey isn't merely a meal; it's an experience. The aroma that fills your kitchen as the turkey simmers is intoxicating. The tender texture of the meat is a delight, and the depth of flavor in the broth is simply unforgettable. It’s a dish that nourishes not only the body but also the soul. It’s a dish that tells a story. And it’s a dish that I hope you’ll make your own.

Beyond the Plate: A Culinary Journey

For me, cooking is more than just preparing a meal; it’s a journey. A journey through time, through cultures, through the stories embedded in each recipe. This stewed turkey is a perfect example. It’s a journey to a time when kitchens were the heart of the home, when meals were shared not only for sustenance, but for community and connection. It's a reminder of the simple joys of good food, good company, and the enduring legacy of culinary traditions.

So, gather your ingredients, embrace the history, and embark on your own culinary adventure with this remarkable recipe. Happy cooking!

Serving Suggestions:

Serve this stewed turkey with your favorite sides. Mashed potatoes, roasted root vegetables, or a simple green salad would all pair beautifully with this classic dish. And of course, don't forget the "sippets"—those toasted bread slices are essential for sopping up the delicious broth.

Step-by-step

• Rinse the turkey pieces and place them in a pot large enough to accommodate them. Cover with cold water and add the salt.
• Cover the pot and bring the contents to a boil over medium-high heat.
• Reduce the temperature to keep the broth at a low simmer for 1 hour. Periodically, skim any froth that rises to the surface.
• After an hour, remove the turkey pieces and set aside to cool. Raise the heat until the broth comes to a boil.
• Continue boiling, uncovered, until the liquid is reduced by half. (This will take about an hour.)
• When the broth is reduced, add the sliced onions, herbs, vinegar, butter, sugar, peppercorns, and cloves.
• Simmer for about 20 minutes, until the onions are soft. While the broth is simmering, cut the cooled turkey into serving pieces.
• Before serving, taste the broth and adjust the seasoning. Place the meat into the broth and "let it take a walme or two," that is, let it simmer gently for just a minute.
• Pour the turkey and sauce into a serving bowl. Pass the "sippets" (toasted bread slices) to serve as a base for the turkey and to sop up the sauce.