Turkey is a wonderful protein — easy to find and inexpensive — but it can also be quite strongly flavored, especially the dark meat. Strong flavors need to play with other strong flavors, and in this case we’re flavoring the turkey stew with mustard. This mustard sauce holds its own with the turkey, mellowing the turkey flavor while at the same time enhancing the overall flavor of the stew. To get the most flavor from the turkey thighs we’re searing them first, as well as sautéing the onions, before they go into the slow cooker. We’re also adding carrots and parsnips early in the cooking, since they will hold up better to long slow cooking than potatoes. If you want potatoes in your stew, add them later on in the cooking. My parents each gave this one a two thumbs up. Hope you like it too! Don’t crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed. When the thighs are browned, place them in a slow cooker or Dutch oven. How to make mustard - Did you know it’s easy to make mustard from scratch? Hank shows us how.
