Cajun Stuffed Turkey Wings With Homemade Gravy
The turkey wings are made by stuffing turkey wings with a holy trinity of celery, onion, garlic and green bell pepper. The wings are then baked until fork tender and served with a homemade gravy made from turkey drippings.
Ingredients
For the Cajun Stuffed Turkey Wings:
- 4 large turkey wings
- 2 tbsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper, optional
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 bay leaves
- 2 cups chicken or turkey stock
For the Stuffing:
- 1/2 tsp salt
- 1/2 tsp pepper
- two celery stalks
- 1/2 yellow onion
- 1/2 green bell pepper
- 3 garlic cloves
- 1 tsp Cajun seasoning
For the Gravy:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- drippings from the turkey wings
- additional chicken or turkey broth, as needed
- salt and black pepper, to taste
Instructions
Bake the Turkey Wings
- Clean and defeather (if necessary) the turkey wings. Rinse them thoroughly and pat them dry with paper towels.
- Preheat your oven to 350°F.
- Make a deep slit along the bone of each turkey wing (both flats and drums), creating a pocket for the stuffing. Be careful not to cut all the way through.
- Rub the turkey wings with olive oil, then season with Cajun seasoning, paprika, dried thyme, garlic powder, cayenne pepper, salt and black pepper.
Prepare the Stuffing:
- In a food processor or blender, combine the celery, onion, green bell pepper, garlic, Cajun seasoning, salt and pepper. Pulse the mixture until you have finely chopped consistency. There should still be some texture to the veggies. We’re doing a puree here.
- Carefully fill each turkey wing's slit with the stuffing mixture, ensuring it's evenly distributed.
- Place the stuffed turkey wings in a casserole dish or roasting pan and pour 1 cup of turkey stock into the pan and add two bay leaves.
Roast the Stuffed Turkey Wings:
- Cover the roasting pan tightly with aluminum foil.
- Place the pan in the oven and bake the stuffed turkey wings for about 1.5 to 2 hours. They should be fork-tender at this point.
- After the initial roast, remove the foil from the roasting pan and continue roasting the wings for an additional 20-30 minutes or until they are nicely browned and the skin becomes crispy, and the internal temperature reaches 165°F.
Make Gravy from Drippings:
- Once the turkey wings are done, remove them from the oven and set them aside to rest.
- In a saucepan, melt butter over medium heat. Add all-purpose flour and cook, stirring constantly, until it forms a roux and becomes a light golden color.
- Gradually add the drippings from the roasting pan, stirring to create a smooth gravy. If the gravy is too thick, you can thin it with more chicken or turkey broth. Season with salt and black pepper to taste.
- Serve the Cajun Stuffed Turkey Wings with a generous drizzle of the delicious Cajun gravy. Enjoy!
Notes
- Wingtip Removal: You can choose to remove the wingtip for a cleaner presentation. Some prefer to keep it on for added flavor when making broth.
- Handling Spiciness: Adjust the amount of Cajun seasoning and cayenne pepper based on your heat preference. If you like it spicier, add more cayenne; for a milder flavor, reduce or omit it.
- Adjusting Gravy Consistency: If your gravy turns out thicker than desired, gradually add more chicken or turkey broth to achieve your preferred consistency.
- Storage and Reheating: Store any leftover turkey wings in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F, covered with foil, for 15-20 minutes or until heated through.
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