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Turkey Marengo

Turkey Marengo Stew

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Course Main Course
Cuisine French
Servings 4 people


  • 2 pounds thigh turkey
  • 2 tablespoon olive oil
  • 1 tablespoon butter + 1 tablespoon for the mushrooms
  • 1 medium onions (or 2 shallots) diced
  • 8 carrots sliced ¼ inch
  • 2 tablespoon flour
  • 3 tablespoon tomato paste
  • 250 ml white wine
  • 125 ml hot water
  • 3 cloves garlic finely diced
  • 2 bay leaves
  • 3 thyme sprigs
  • 1 teaspoon coarse salt
  • pepper
  • ½ pound mushrooms sliced
  • 1 tablespoon lemon juice


  • Lightly coat each piece of meat with the flour. In a saute pan or dutch oven put oil and butter and brown well the meat on all sides.
  • Add carrots and onions (shallots). Mix. Then add the tomato paste, white wine, hot water, garlic, thyme, bay leaves, salt, and pepper. Mix well.
  • Cover and let it simmered for 2 hours.
  • During this time, clean the mushrooms and slice them. Cook them in some hot butter and the lemon juice. It is cooked when all the liquid has evaporated. Add them when the meat is cooked.
  • Serve with pasta (it is what we prefer), rice or steamed potatoes.


Adapted from http://www.papillesetpupilles.fr/2014/11/veau-marengo.html/
Keyword turkey Marengo stew recipe, turkey stew, white wine
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