Jake first made his Ground Turkey Burgundy last winter. His inspiration for this healthy stew came from choice Beef Burgundy recipes: Anthony Bourdain, Jamie Oliver, and most importantly, his mom. Jake’s delicious version of this traditional dish filled our house with sumptuous smells and left me wanting to eat the whole batch in one sitting.
If you follow a classic Beef Burgundy recipe, it’s quite a time-consuming process. Lots of small batches simmering off wine and many hours to get the flavors cooked in perfectly. After writing down Jake’s verbal instructions for his Turkey Burgundy, I decided to try a simpler method and compare my results with his.
Using ground turkey is a great time saver. In this quick recipe, you brown the meat all at once and cook off the wine only twice. I also reduced the simmering time to just 30 minutes instead of hours. (Although if you have the time…!)
My stew was not quite as thick and aromatic as Jake’s version, but I did get his and June’s thumbs up approval for my quick version. It’s a very comforting and craveable dish that my family enjoyed eating just about every day for a couple weeks as I tested and tasted.
Seasonal Healthy Stew
So as the weather finally gets cooler this fall, give this hearty, healthy stew a try. (Another cold weather recipe to try: Best White Chili.) If you cook with wine, you understand the aromatic benefits. Your house smells amazing-like some serious gourmet cooking is going on. Although the traditional recipe calls for Burgundy, we often substitute other red wine, such as Merlot, Sauvignon Blanc, or Zinfandel.
I like to serve the Turkey Burgundy on egg noodles and garnish with parsley and olives. Don’t forget that parsley, says Jake! June describes this dish as “yummy” and requests it for her hot lunches. This dish makes me a little nostalgic, as it reminds me of my mom’s beef stew, although I much prefer this updated healthy stew version!