Turkey Brunswick Stew with Puff Pastry Crust Recipe


Filled with fresh veggies and herbs, this Brunswick Stew recipe features turkey instead of pork and a fluffy puff pastry crust.


  • Peanut oil, as needed
  • 2 medium Vidalia onions, diced small
  • 2 medium carrots, peeled and diced small
  • 2 medium turnips, peeled and diced small
  • 4 plum tomatoes, peeled and diced
  • 2 Cloves garlic, minced
  • ½ cup frozen lima beans
  • ½ cup frozen cut okra
  • 1 cup dry white wine
  • 1 sprig each fresh thyme, parsley and sage, minced
  • kosher salt and white pepper, to taste
  • 1 ½ pounds roasted dark turkey, skin removed and cut in ¾-inch dice
  • 1 ½ quarts turkey stock
  • ½ cup unsalted butter
  • ½ cup flour
  • 12 rounds (about 12 ounces) puff pastry dough, thawed and rolled to fit ramekins
  • egg wash, as needed
  • ½ cup Virginia salted peanuts, crushed


  1. Preheat oven to 400 degrees.
  2. Heat peanut oil in a stock pot over high heat.
  3. Sauté onions, carrots, turnips and tomatoes in oil for about 10 minutes until slightly browned. Add garlic, limas and okra; reduce heat to medium. Cook an additional 5 minutes.
  4. Deglaze the stock pot with wine. Add herbs and season with salt and pepper. Add turkey and turkey stock and reduce slightly over low heat.
  5. In a separate pan, prepare roux with butter and flour, cooking over low heat for 5 to 10 minutes. Add roux to stock pot and blend well. Continue to cook and stir until thickened. Ladle hot stew in individual 6-ounce ramekins. Place puff pastry on top. Cut steam vents. Seal edges and lightly brush pastry with egg wash. Sprinkle peanuts atop puff pastry.
  6. Place in oven and bake until pastry is golden brown.

Recipe courtesy of the National Turkey Federation

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