Here’s a funky and chunky turkey stew with fresh silverskin onions, salted bacon, a couple of spoonfuls of sour cream and a Belgian kriek or cherry beer… What a lovely autumn stew this is!
The ingredients that go into this turkey stew were an easy choice.
First of all is the turkey of course.
Turkey goes very well with bacon of course but then, what doesn’t? So turkey and bacon it is. Some time ago I saw these little fresh silverskin onions in my supermarket and I thought that they would also look great in a good meat stew.
Silverskin Onions
So in they go as well.
Can you find fresh silverskin onions around where you live? Just in case you can’t, then I suggest that you use shallots instead.
And what about that kriek beer then?
Kriek beer is very popular here in Belgium. Have you ever tasted it before? Watch out though, there are 2 different types of kriek beer. A sour one and a sweet one.
I prefer the sour one as a drink. And the sweet one for this stew. If you add the sour one, this turkey stew will be a tad bitter. You definitely will want to add a little teaspoon of cheery marmalade to it.
Turkey Stew with Kriek Beer
I wanted a break from the usual red wine stews I often make and stumbled upon some sweet kriek (cherry) beer in my fridge. And it turned out to be a fantastic addition! The kriek beer gives this stew a delicate fruity flavor.
I also added a dollop of sour cream just to make the sauce come together in the end… You will love this rich turkey stew.
Do you love cooking with kriek beer?
Then also check out another dish with it: my braised red cabbage in kriek beer!
Enjoy!
Turkey Stew with Kriek Beer Recipe
- 2 lbs fresh turkey breast (900 g)
- 1 lb silverskin onions (450 g)
- 5,5 oz salted bacon (155 g), diced
- 3 cups kriek beer (720 ml)
- 4 garlic cloves unpeeled
- 1 sprig fresh rosemary
- 2 tbsp sour cream
- 1 tbsp unsalted butter
- pepper
- salt
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Rinse the turkey breast under cold running tap water and pat it dry using some kitchen paper. Then dice the turkey up into bite-size chunks.
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Peel the silverskin onions. Then transfer the butter, fresh rosemary and the unpeeled garlic cloves to a large pan non-stick and place this over medium-high heat.
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Once the butter has melted, add the silverskin onions and the bacon. Then season with a good dash of pepper.
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Stir for 4 to 5 minutes. Then add the diced turkey.
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Quickly stir fry the turkey until it is brown on all sides. Pour in the kriek beer.
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Stir the ingredients well. Then put a lid on the pan and let the turkey simmer for 25 to 30 minutes. Stir regularly. Add extra water or beer if necessary. In the end take the stew off the heat and add the sour cream.
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Give it all a good stir. Then check the seasoning and add extra pepper or salt to taste if necessary. Remove what is left of the tough rosemary sprig. Scoop the stew onto deep plates and serve hot.
