Creole stewed turkey wings
Ragout and stew
While having dinner at a Caribbean cuisine restaurant the other night, I realized that their delicious Creole Stewed Turkey wings tasted almost exactly the same as my own, which I had not made in a couple of years at least. I'd dined on stewed turkey wings a couple of weeks previously at a soul food restaurant (mind-bogglingly delish)...all of this led me to resurrect my own old family recipe! This dish is so simple and delicious, so easy to make, that it made me wonder why I had left off making it. To be truthful, it is a little high in fat, but OH does it smell heavenly while cooking and tastes even better. One whole turkey wing will serve one adult, and don't forget about the wingtips--one of my favorite parts! When simmered two hours, along with the Grand Triplet of Southern Savories: Onion, Celery, Bell Pepper...well, you won't be troubled by many left-overs! In case you are, though, these freeze very well. Put the left over wings up with some of the gravy and they will keep nicely in the freezer until you want to warm them up again for a meal. Also, just for a change-up, throw in some carrots, peas, tomatoes or other vegies along with a few noodles or a cup of cooked rice (+ 1-2 cups of chicken/turkey bouillon) to make a hearty winter stew. Either way, the taste is superb and richly satisfying!
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