Turkey Stew Preserves in Jars
Turkey gives this preserve plenty of protein and a gentler flavor than heavier pork-based stew, while lard helps the meat stay juicy during the long cooking. It works well as a homemade ready protein option without sugar or grains. After cooling, the meat firms up and the juices naturally set into jelly, which makes the jars practical to store and easy to use.
Cut turkey (600 g) and lard (300 g) into small pieces. Finely chop onion (40 g). If you want a softer and fuller flavor, mix the turkey with part of the table salt (6 g) and black pepper (2 g), cover it, and leave it in the refrigerator for several hours or overnight.
Prepare two clean 500 ml jars. Put some onion (40 g) on the bottom, add part of the black pepper (2 g), then layer in the turkey (600 g) and lard (300 g). Distribute bay leaf (1 g) and the remaining table salt (6 g) over the top. Do not pack the meat too tightly, and leave a little free space near the rim.
Cover the jars loosely with lids, place them into a deep pot on a folded towel, and pour in hot water so it reaches about the shoulders of the jars. Bring the water to a gentle simmer, lower the heat, and cook the stew for 3 hours with the pot covered. The finished meat should be very tender, easy to separate with a fork, and surrounded by its own juices. Remove the jars, seal them tightly at once, cool them fully, and store them in a cool dark place.
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