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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (394g) Recipe makes 6 servings The following items or measurements are not included below: 6 cups turkey |
||
| Calories 756 | ||
| Calories from Fat 470 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 52.3g | 80% | |
| Saturated Fat 20.3g | 101% | |
| Monounsaturated Fat 18.2g | ||
| Polyunsaturated Fat 9.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 231mg | 77% | |
| Sodium 1464mg | 61% | |
| Potassium 819mg | 23% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 0.9g | ||
| Protein 55.9g | 111% | |
Smothered Turkey Wings
By: Hey Jude
Feb 16, 2004
I haven't tried this one yet, I'm putting it here for safe-keeping. Looks good, and interesting, and would be good to do when turkey parts go on sale. This recipe is from B.J.'s Market & Bakery in Chicago.
SERVES 6
Ingredients
Wings
- 6 turkey wings
- 1 tablespoon vegetable oil
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
Sauce
- 1/2 cup butter
- 2 celery ribs, chopped
- 1/2 medium onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon fresh ground black pepper
- 7 tablespoons flour
- 6 cups turkey or chicken broth
- 2 cups milk
Directions
1
To make wings: heat oven to 350°; brush wings with vegetable oil and place in a large roasting pan; stir together salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl; sprinkle over turkey wings.2
Bake until browned, 45-60 minutes.3
To make sauce: melt butter in a large heavy saucepan or dutch oven; add celery and onion; cook over medium-low heat until soft but not browned, about 5 minutes; stir in thyme and pepper; cook 1 minute; add flour; cook, stirring constantly, until light brown, about 5 minutes; slowly whisk in broth.4
Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes.5
Strain sauce through a sieve and return to the saucepan; slowly whisk in milk and stir constantly until sauce returns to a simmer.6
Pour sauce over turkey wings; cover and cook until tender, about 1 hour.
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Featured Reviews for This Recipe
From: Chef #980773
On Oct 8, 2008
I am no cook by any stretch of the imagination but this had my family believing that I was the chef of all chefs. I must say that the flavors did blend beautifully. It was my first real meal and I even invited guest. I enjoyed the meal.
From: LadyCage
On Oct 4, 2008
This was a easy recipe to follow and the flavors were excellent. My husband and mother who are very finicky loved this. My husband went out a purchased two more packs of turkeys for me to cook more for Sunday dinner. I used the reynolds oven bag method and floured my turkey wings before but them in the bag. I used three chicken boullion cubes and 2 cups of water since I didn't have chicken both and this came out great. My husband said I should only make turkey wings like this from now on. 5++++++ stars
From: Browntrees
On Dec 26, 2005
Hey Jude! This recipe for Smothered Turkey Wings was really, really tasty and a hit on my Christmas Dinner Table!! I did not need to make the sauce because I used Reynolds Oven Bags with 1/2 cup of Fat-Free Chicken Broth in the bag and the wings made sooo much tasty gravy!! The spices were a perfect blend and flouring the wings prior to placing the wings in the bag with the broth gave the wings a nice golden brown color, infused the wings with so much flavor and made it's own gravy! Besides not making the sauce, I used Morton's Nature's Seasoning Salt in place of regular salt and baked for 1 hour, 15 minutes. Hey Jude, the Turkey Wings were tender, falling off the bone and Delicious!!!
From: glitter
On Oct 25, 2004
Delicious! I only had two wings, but I also had two very large thighs. I browned the turkey quickly on both sides since it was still a little frozen. I used Poultry Seasoning by Aroostook. Towards the end I did mop off some extra grease from the top because I like less, but the meat fell off the bone and everyone liked it and the gravy as well. Very tasty. I served it over rice, but I am sure it would be wonderful over mashed potatoes, or garlic mashed potatoes and or buns. This is a keeper. Thank you...
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