Turkey stew with quail eggs, Portobello mushrooms and apples

stew start

The turkey stew is made with half a savory sauce base and half apple juice. It sounds a little weird and we did this as an experiment of sorts but it worked out really well. The stew takes a lot of time to cook (3 hours approximate) but we also made BBQ pork ribs. The hearty stew is served with slices of French loaf topped with Mozzarella cheese slices seared in olive oil.

You will need:


  • Turkey drumstick
  • Pork ribs
  • Quail eggs
  • La MASIA extra virgin olive oil
  • Coat & Cook Honey and Soy Sauce marinate
  • Heinz BIG N CHUNKY Stew
  • PEEL FRESH apple juice
  • Mozzarella cheese block
  • BBQ sauce
  • Potatoes
  • Baby carrots
  • Portobello mushrooms
  • Onions and garlic
  • Apple
  • French loaf

turkey drum size

Turkey drumsticks are huge – check out the sheer size of it.

turkey drum slice

The turkey drumstick will be the stock of the stew but we wanted the meat as well so we sliced the turkey drumstick with a knife, going sideways as to maximize the return on investment on this bird.

sliced turkey



We started off by preparing the ingredients for the stew. Chop up the onions, garlic, potatoes and apples. The last two should be cubed and diced respectively. Put the baby carrots into the plate as well.

pre stew

Next up, fry the onions and garlic in olive oil…

fry turkey

…and put in the slices of turkey to sear it for the stew.

stew base

Open the can of stew base and dump it into a suitable sized pot. DO NOT ADD WATER.

stew progress

Throw in the rest of the ingredients except the quail eggs and Portobello mushrooms.

quail eggs boil

Boil 6 of the quail eggs (reserve the rest for the stew) and peel it.

turkey drum

You can also throw in the pasta at this time for the two birds with one stone thing (pardon the lame pun).

add apple juice

Pour in the apple juice in lieu of water – trust me on this. Add about 500 ml or so.

turkey stew

Chuck in all the rest of the ingredients and let the stew…well, stew for 2 hours.

Here’s the video!


This is where you cook the pork ribs. Marinate the pork ribs with Coat & Cook Honey and Soy Sauce and let it sit for a while.

fry pork ribs

Use olive oil to fry some onions and garlic and put in the pork ribs.

pork ribs done

You don’t want to overcook the porcine goodness so flip every now and then and add BBQ sauce before serving.

thicken stew

After 2 hours (do check on the stew from time to time and remember to turn the heat down) put in a few slices of bread to thicken up the stew.

quail eggs crack

Add BBQ sauce and crack in the quail eggs…


…and the Portobello mushrooms.


Let it stew (you guessed it) for 30 more minutes with the lid on.

Crack the rest of the quail eggs in at this point. High cholesterol but adds a lot to the taste!

bread stew

Chop up the French loaf to go with the stew and heat it with cheese slices on top of olive oil until the Mozzarella cheese melts.

melted french loaf cheese

Cook some pasta to garnish in the middle of the French loaf with melted cheese…


…and serve with the turkey stew with quail eggs, Portobello mushrooms and apples.

stew end

I’m telling you, it tastes DIVINE. It might be a bit sour but it’ll be nothing a bit of BBQ sauce can’t fix and the medley of sour, sweet and savory notes is something to experience. The stew is thick and full of turkey with quail egg and apple surprises!

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54 thoughts on “Turkey stew with quail eggs, Portobello mushrooms and apples”

  1. HB, so you’re having some what a Malaysian Thankgiving. I did’nt know you could get turkey meat there. Turkey pick any flavor well and using apple and orange juice is not bad for your stew.
    I sometime use leftover turkey for salad and meat pie or sandwichs after Thankgiving we got a 20lb. one this year.

  2. Dude, I am not eating at your place. Nosiree, you sampled the stew with the wooden spoon, then dipped it back into the stew which was not boiling nor near any germ/clap/bacteria killing temperature. I have a darn good idea when your mouth has been to……….

  3. Erica: Heh! Yeah, kinda sorta as a prelude to Christmas. Went with turkey instead of another meat for that festive cheer! πŸ™‚
    emma songall: It does! I was surprised at how good it tasted since it’s made half out of apple juice and had apples in it, but it was great! We also put a lot of BBQ sauce, Italian herbs and salt in. πŸ™‚
    Ewen: Heart attack? This is considered HEALTHY compared to what I usually eat. πŸ˜‰
    Complimentary drinks on the house if you come over!
    fish fish: I hear that 1 quail egg = 1 chicken egg, cholestrol wise, but ya, I’m never one to worry about that. πŸ˜‰
    Haha! It wasn’t my idea to don the apron. πŸ™‚
    e: Heh! Yeah, but imagine what the hawker centers do, it’s even worse! πŸ˜‰
    Besides, the stew was at boiling before it was served. πŸ™‚

  4. looks interesting, can’t load some of the pixs with my digi broadband this morning, will come back again later with streamyx. happy thanksgiving!

  5. can I come to your house, Hb? for thanksgiving? truculnt teens, mid life crises, older persons, some about to die, but heavnforbid those two should make up… so we gotta go to two, no three places… and eat half raw yet dry turkey, and over baked ham…. just cause I am a reverennd, and we wanted a JUMP ON BLACK FRIDAY? I can’t dRINK a beer? can I please come to your house… happy thanksgiviving HB you should see the traffic. Plenty of persons will die on the roads. holey smokes, just stay home…. and persons will get called out to help them… guess who? I demand someone see my wife, mother, dad, kid right now… understand…. yeah, get in line…. again, can I eat at your house, HB? some , well, any thing sounds good right now…. except chocolate, nutmeg, and big birds… sorry, a gin drink and some calamri seems nice, about now… Tom

  6. Hi HB. Sorry i havnt left comments in the past few months, but I am in rehab again. I’ve been here for 3 months πŸ™ Your pictures make me want to get out of here. Nice seeing ya (your website)

  7. HMM.. I am very impressed. Word of advise If I may ., . . .slice the turkey thicker b4 u sear. . .stew man. . . need a thicker slice of meat and rendered them soft. . .in ur case, u may lose ur meat. I cant watch the vid now but guess its like for 2 – 3 pax food.
    Invite us nex time dude. . . .especially KY. . .he’s drooling at the porchine. Too much sauce for marination and too little time as well for marination.

  8. wow, very interesting dish! With apples and quail egg! I’ve tried making orange chicken, it tasted great too! It’s like an intersection chemistry of flavors between savory and fruity. Heheh One thing though, it’s safe not to buy turkey meat at this time because they’re actually using leftovers from last year’s Christmas. (I’ve an uncle doing all the imports and last year, turkey weren’t selling very well cause the price kinda sky rocketed :P)

  9. Yiling: I wouldn’t mind but my studio is too small. My dining table only seats two! :S
    KY: I didn’t. πŸ™‚
    I ate the leftovers by chucking it in a fridge and reheating it for dinner.
    Dylan: Heh! Cheers mate! πŸ™‚
    jg: Happy Thanksgiving Jane! πŸ™‚
    Christine: What do you mean?
    I AM already a fei tut tut. πŸ˜‰
    tom: Yeah man, if you ever come into this part of town, my door is always open to you, my friend. πŸ™‚
    MIke: Hey buddy, keep it up alright? I’m sure you can be (and stay) clean. It’s possible. Go get them bro! πŸ™‚
    Bangsar-bAbE: Of course! πŸ™‚
    I’ll love a fresh perspective of how my cooking tastes. Input is always welcome! Would be much appreciated even. πŸ˜‰
    I’ll keep you posted when I cook again!
    Christine: Nope, I had the leftovers kept in my fridge and just reheated it at night with some pasta (for bulk) for dinner. πŸ™‚
    I couldn’t have finished that pot, it’s quite impossible. T_T
    Yeah, got a new studio apartment now so the facilities are great! πŸ™‚
    eiling: Haha! Thanks Eiling. Hmm…perhaps you can try my cooking next time. Normal cooking not wierd stuff. πŸ™‚
    foodcrazee: The reason we sliced the turkey thin was coz we didn’t have that much time to wait for cubes of meat to become tender. :S
    It did come out great though, stew with substance! πŸ™‚
    Cheers: Thanks! I love cooking so it’s fun to do posts like this. πŸ™‚
    tom: No worries my friend. πŸ™‚
    Nicholas: Yeah, been busy with work so destressing by cooking. I hear it beats destressing by binge drinking. πŸ˜‰
    ewen: OMG! Haha! That was Project Bachelor Breakfast. It had a CHUNK of Edam cheese too. Jesus, that’s a heart attack on a pan. πŸ˜‰
    fish fish: Yalor! You have to eat lots of it to get the substance. I love quail eggs though…especially CENTURY quail eggs. πŸ™‚
    chefmel: Hey, thanks for the great idea! I’ll keep that in mind. Orange chicken eh? I’ll make sure to cook that someday. πŸ™‚
    Interesting tidbit about the leftover turkeys…I thought they were slaughtered as needed and not leftovers. πŸ™‚
    aud: I’ve always loved cooking! =D
    I like my new studio, great kitchen facilities so I’ve been cooking more. Not as much as I did back in 2004/05 though, that was the peak of my cooking career – lots of posts about cooking. πŸ˜‰
    thenomadGourmand: I have quite a bit to do this weekend. T_T
    Sorry about that, but will drop by if I can. Text me 016 888 2069. πŸ™‚

  10. cooking naked eh? nice.. just dun burn yourself.. lol
    yea.. as per other commenters.. did u finish that whole pot?
    AND… do u have a new gf? u seem to always have “company” at your studio….

  11. shimmers999: I had an apron! It’s not technically naked. Haha! πŸ™‚
    I burned my finger coz I wasn’t sure if the hot plate was working and stupidly went and touched it.
    Ya, I finished the pot, but not in that day alone. I cooked it as leftovers. πŸ™‚

  12. kai yee: Thanks! πŸ™‚
    I don’t think I’m anywhere that good though. πŸ™‚
    ah nel: Haha! Why? Is it the quail eggs? πŸ˜‰
    tamstar: Yeah, it’s very hearty stew indeed. I loved it. πŸ™‚
    I kinda always cook like that even though two air conditioners were on at 16 degrees in my small studio. Less splatter on the clothes. πŸ˜‰
    foodcrazee: I know! I was deciding against a bigger vs smaller pot and went with the smaller coz it’s more practical for my place. I should have gotten the bigger one. πŸ™‚
    annant: Haha! I think you can if you want to do it. Stew in a rice cooker, takes a really long time but it’s possible. πŸ™‚

  13. eiling refuses to go starkers on bondi but u cook in the buff hor.. not bad not bad πŸ˜›
    At least you can cook. I cannot cook to save my life;)
    nice video.

  14. Wow! That’s a lot of appleness in that stew! Definitely worth a try on this recipe BUT it’s hard to find Turkey’s drumstick in kuching. piff.. Chicken would be the alternative but still I’m sure it won’t taste as good as turkey. hukhukhuk

  15. BLue: Yeah, this was a particularly successful cooking project. πŸ™‚
    annna: It’s what made the stew good! =D
    The apples is what makes it different and surprisingly tasty. Hmm…turkey drumstick, can’t remember seeing them around but Ting & Ting and the usual suspects may carry it.
    Yeah, chicken is a bit bland for stew compared to turkey.
    Hey, you can try ostrich! πŸ™‚

  16. hi huai bin, i would like to enquire on where to get that can of heinz stew base from. Can i alternatively substitute that with chicken stock? thanks

    • Hi Adeline,

      You can get it from any well-stocked grocery, it’s an import from the US though so import speciality stores would be your best bet – try checking out Ben’s Independent Grocer if you’re in KL or Ta Kiong if you’re in Sibu/Kuching. I know both carries it. I think you can substitute it with chicken stock no problems.

      I just used it for the thick cuts of meat and veggies inside so I wouldn’t have to use water. You might need to add more ingredients and reduce the stock more for a stew-like consistency though.

      Hope that helps!


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