Turkey Brunswick Stew with Puff Pastry Crust

Culinary Setting
Meal Type
Main Course, Entrée, Soup, Stew, Chili
45 MIN
Cooking Style
Cooked Turkey


Peanut oil, as needed

2 Medium Vidalia onions, small dice

2 Medium carrots, peeled and small dice

2 Medium turnips, peeled and small dice

4 Fresh plum tomatoes, peeled and diced

2 Cloves garlic, minced

1/2 c frozen lima beans

1/2 c frozen cut okra

1 c dry white wine (recommended: Virginia Chardonnay)

1 Sprig EACH fresh thyme, parsley and sage, minced

Kosher salt and white pepper To Taste

1-1/2 lbs ROASTED DARK TURKEY, skin removed & cut in 3/4-inch dice


1/2 c unsalted butter

1/2 c flour

12 rounds (about 12-oz) puff pastry dough, thawed and rolled to fit ramekins

Egg wash As needed

1/2 c Virginia unsalted peanuts, crushed


Heat peanut oil in a stock pot over high heat. Sauté onions, carrots, turnips and tomatoes in oil for about 10 minutes until slightly browned.

Add garlic, limas and okra; reduce heat to medium. Cook an additional 5 minutes.

Deglaze the stock pot with wine. Add herbs and season with salt and pepper. Add turkey and turkey stock and reduce slightly over low heat.

In a separate pan, prepare roux with butter and flour, cooking over low heat for 5 to 10 minutes.

Add roux to stock pot and blend well, continue to cook and stir until thickened.

Ladle hot stew in individual 6-ounce ramekins.

Place puff pastry on top. Cut steam vents. Seal edges and lightly brush pastry with egg wash.

Sprinkle peanuts atop puff pastry.

Place in a preheated 400 degree F oven and bake until pastry is golden brown.

Nutrition Facts

480 Total Calories

260 Calories from Fat

29 g Total Fat

45 % Daily Total Fat

10 g Saturated Fat

50 % Daily Saturated Fat

100 g Cholesterol

33 % Daily Cholesterol

710 mg Sodium

30 % Daily Sodium

29 g Total Carbohydrates

10 % Daily Total Carbohydrates

4 g Dietary Fiber

16 % Daily Dietary Fiber

3 g Sugars

23 g Protein

35 % Daily Protein

25 % Daily Vitamin C

4 % Daily Calcium

15 % Daily Iron