Buckwheat’s Wild Turkey Stew

Serves: 10
Total Calories: 732
Prep time:
Cook time:
Total time:


10 to 15 pounds wild turkeys, cut into pieces
5 cubes chicken bouillon
lots of yellow onion, quartered
potato, quartered
carrot chunks
lots of garlic


Remove legs and thighs, and bone out the breasts of the turkey. Pierce meat with a knife in several places and insert sliced garlic into cuts. Place turkey in the bottom of a 16” Dutch oven along with about 1 inch of water and bouillon cubes. Cover and bring to a boil for 1 hour. Remove lid and dump in vegetables and squeeze in more garlic. Don’t lift the lid to take a “peak”, only to baste twice during the first hour, and then add the vegetables. Add more water if needed.

Nutritional Facts:

Serves: 10
Total Calories: 732
Calories from Fat: 400

This Buckwheat’s Wild Turkey Stew recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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