Turkey Bourguignon

Turkey Bourguignon Recipe by Tiffani Thiessen

Turkey Bourguignon

Recipe courtesy of Tiffani Thiessen


  • 1 tablespoon extra-virgin olive oil
  • 8 ounces thick-cut bacon (5 to 6 slices), diced
  • 2 medium yellow onions, thinly sliced
  • 3 medium carrots, peeled and diced
  • 1 fennel, diced
  • 1 pound wild mushrooms, stemmed and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 cups good red wine (plus a glass for yourself)
  • 1 cup chicken broth, plus more if necessary
  • 2 1/2 pounds leftover, shredded turkey
  • 4 sprigs fresh thyme
  • 1 fresh bay leaf
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Leftover mashed potatoes, to serve


In a medium Dutch oven over medium heat add the oil. When the oil is hot, add in the bacon and saute until brown and crispy. Remove the bacon to a paper towel lined tray, leaving behind the rendered bacon fat.

In the bacon fat, saute the onions, carrots, and fennel until the onions are translucent and the vegetables have softened. Next add in the mushrooms and cook until softened and the excess liquid has evaporated. Stir in the garlic and cook an additional minute. Add in the tomato paste and continuously stir until the vegetables are coated and the tomato paste begins to toast, about 2 minutes. Deglaze the pot with the wine and chicken broth. Bring the mixture to a boil and then stir in the turkey, thyme and bay leaf. Reduce to a simmer and cook 20-30 minutes or until the mixture has thickened. If it ever becomes too thick you can add a little extra chicken broth until it reaches the desired consistency. Season the bourguignon to taste with salt and pepper, remove the bay leaf and serve over my Sour Cream Mashed Potatoes.

Serves 4

Photography by Rebecca Sanbria


Melissa Ledman

OMG this looks delicious!!

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