This Slow-Cooked Turkey Wings With Mushroom Gravy and Vegetable recipe is a melt in your mouth dish that will work with any poultry, but we think turkey wings are a perfect size, and they turn out just right using this method of cooking. If you can’t find turkey wings (some stores only carry them around Thanksgiving), you can easily substitute them with chicken wings, cutting the roasting time in half.
Slow-Cooked Turkey Wings with Mushroom Gravy and Vegetables
Craving turkey? Try this recipe for slow-cooked turkey wings with mushroom and vegetables. This is so easy to make and I can guarantee you'll love it.
Ingredients
- 8 small turkey wings
- 3 cups chicken broth
- 3 tablespoons butter pastured
- 2 tablespoons flour
- 1 cup heavy cream
- 8 ounces mushrooms separated from stems, sliced
- 1 medium onion chopped
- 4 cloves garlic minced
- 3 stalks celery chopped
- 4 medium carrots chopped
- 1 tablespoon garlic granulated
- 1 tablespoon basil
- 1 teaspoon salt to taste
- 1 teaspoon pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit. Wash your wings and pat them dry with a paper towel, season with salt, pepper, garlic and basil, arrange in one layer across a baking dish and set aside.
- Melt butter in a pan and add 1/2 of your chopped onions and 1/2 of your minced garlic. After 2 minutes, add mushroom stems plus 1/2 of your chopped mushrooms. Add the flour and stir well. Slowly add 1/2 cup of chicken broth, stirring as it thickens. Add another 1 1/2 cup of broth and the cup of cream (reserve a cup of broth for later), alternating in 1/2 cup increments, and stir as it thickens. Add salt and pepper to taste and remove from heat.
- Coat your wings with 1/3 or so of the mushroom soup base, reserving the rest for later. Cover the wings with foil and bake in the oven for approximately 1 1/2 to 2 hours. When the wings appear to be browning, remove them from the oven and drain the turkey drippings, stirring them into your soup base. Add the remaining broth to your soup base and stir well. Put your remaining onion, garlic, carrots and celery in the baking dish with your wings, pour the soup over the top and bake uncovered for another 30 to 60 minutes, or until the meat separates from the bone easily (but is not falling off). Serve over rice or pasta, and enjoy!
Nutrition
Calories: 7591kcalCarbohydrates: 21gProtein: 1124gFat: 315gSaturated Fat: 90gPolyunsaturated Fat: 77gMonounsaturated Fat: 100gTrans Fat: 3gCholesterol: 3778mgSodium: 6538mgPotassium: 12288mgFiber: 4gSugar: 11gVitamin A: 14183IUVitamin C: 10mgCalcium: 684mgIron: 46mg
We’d love to know if you enjoyed this recipefeel free to let us know in the comments!
