Every year around the beginning of July, I get the urge to roast a turkey. 98 degree days and beckoning beaches be damned; I hear the siren gobble of rich gamey gravy, sweet potatoes, and tart cranberry sauce. The source of these cravings remains shrouded in mystery, but I’ve always assumed it had some connection to the start of the summer vegetable explosion at the farmer’s market--an immediate urge to celebrate the harvest.
Since I don’t work for a major food magazine (the best excuse to roast turkeys out of season), and don’t own an air conditioner, an actual early Thanksgiving is not an option. This ‘Patriot Stew’ is the perfect answer, a celebration of New World ingredients in slow-cooker style.
- 1 large onion
- 2 Tblsp butter
- 1 Poblano chile
- 1 large sweet potato
- 3 large bone-in turkey thighs (approximately 3.5lbs)
- ¼ cup tart dried cherries (or dried cranberries)
- 2 tsp Ancho chile powder (or to taste)
- 1.5 Tblsp honey
- ¾ cup corn kernels (frozen is fine—if your guests like to eat with their hands, leave the corn on the cob and cut 1-inch chunks)
- 1-2 cans Six Point Righteous ale, or other assertive ale
- salt and pepper
- crusty bread or cooked rice, for serving
Halve the onion and slice it thinly. Heat the butter in a skillet, and brown the onions over low to medium heat (about 20 minutes), stirring occasionally as you prep the rest of the ingredients.
Remove the stem and seeds of the Poblano chile and slice it strips. If the strips are long, cut them in half. If Poblanos aren’t readily available, another mild chile.