Skip to main content
Epicurious
Cookbooks

Stewed Turkey with Herbs and Onions

By Kathleen Curtin and Sandra L. Oliver

4.4

(4)

If you have never thought to boil a turkey, this 1623 recipe will make a believer out of you. While the original recipe calls for a whole bird, the modern recipe is adapted to use with prepackaged turkey pieces. If you would like use a small whole bird (10-12 pounds), cut it into ten pieces before boiling—it is really difficult and potentially dangerous to lift a whole steaming turkey from a pot of boiling broth. For this larger amount of turkey, you will need to double the other ingredients.

See Related Recipes and Cooking Tips

Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.