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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 1.0g | 3% | |
| Sugars 0.9g | ||
| Protein 55.9g | 111% | |
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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: Shawn C
On Jun 21, 2009
this was ok. I was expecting something different like the picture I guess. it seems like the cooking time is way to long that is almost 2 hours for some wings! I also thought there is too much liquid in the sauce. My wings were a little dry and the sauce didn't stick to them at all since it was so thin. Maybe i will just try again without sauce next time.
From: JB-babychef
On Jun 3, 2009
This recipe looked great. I changed around the recipe a little by adding about a tablespoon of jerk seasoning on the wings. To the sauce, I substituted 2 diced cloves of garlic for the celery and didn't add the milk and flour. It still came out great. My husband and kids loved it.
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: karen in tbay
On Oct 9, 2007
Excellent. The sauce tasted like mushroom soup without the mushrooms which was thumbs up from DD who dislikes fungi. We used the wings, thighs and legs of a 16lb turkey. We actually had this for our lunch on thanksgiving as hot sandwiches then later had the breasts with the rest of the usual thanksgiving trimmings. Will definitely do the recipe again but next time will drain off most of the fat from the roast pan before adding the sauce. I am just adding another comment - today I was having leftovers and perhaps the amount of liquid (chicken broth and milk) should be less for a thicker gravy like sauce. Adjust accordingly to please oneself. Still a fab dish.
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