This Turkey Stew (Haitian Sos Kodenn) is made with tender turkey wings simmered in a rich, savory sauce with garlic, onions, peppers, and Haitian seasonings. The turkey is marinated in a flavorful blend of aromatics before being slowly cooked until tender and finished in a delicious sauce.
I love serving this dish with white rice because the sauce is just too good to leave behind! It’s a comforting Haitian meal that’s perfect for Sunday dinner, family gatherings, or anytime you’re craving something hearty and full of flavor.
What Is Sos Kodenn?
Sos Kodenn, also called Kodenn nan Sòs, is Haitian-style turkey cooked in a flavorful sauce. It’s often made with turkey wings or other turkey pieces, seasoned with aromatic ingredients, and simmered until tender.
My version starts with a blended marinade made with garlic, peppers, onions, lemon juice, vinegar, and our Gonaïves Seasoning Blend. After simmering the turkey, I use the flavorful cooking liquid to make a rich tomato-based sauce.
Ingredients You’ll Need To Make This Turkey Stew
Here’s what makes this Haitian turkey stew so flavorful.
Turkey wings: I use two whole turkey wings, split into smaller pieces. Turkey wings are perfect for stewing because they become tender as they slowly cook.
Gonaïves Seasoning Blend: Adds a savory combination of herbs and spices to the marinade.
Saint-Marc Seasoning Blend: Adds an extra layer of earthy, aromatic flavor.
Garlic, onions, shallot, and scallions: These aromatics create the foundation of the marinade and sauce.
Bell pepper: Half goes into the marinade, while the remaining pepper adds flavor and texture to the stew.
Lemon or lime juice: Adds brightness and balances the richness of the turkey.
Distilled white vinegar: Gives the marinade a little tanginess.
Tomato paste: Creates the rich color and savory flavor of the finished sauce.
Worcestershire sauce: Adds depth to the tomato sauce.
Habanero pepper: Adds heat and flavor. Leave it whole for a milder sauce or carefully pierce it for more heat.
Carrots: Optional, but they add a little sweetness and make the stew heartier.
Vegetable oil and water: Used to prepare the marinade, cook the turkey, and build the sauce.
Tips for Tender Haitian Turkey Stew
Marinate the turkey. At least one hour allows the seasoning to develop, but I prefer a longer marinade when time permits.
Don’t rush the cooking process. Turkey wings contain connective tissue that softens with gentle simmering. Cook until the meat is tender, not just until it reaches a safe internal temperature.
Add water gradually. I prefer adding water in stages rather than pouring in too much at once. This keeps the sauce flavorful without becoming watery.
Save the cooking liquid. Don’t discard it! The liquid contains the seasonings and flavors released by the turkey, making it an excellent base for the tomato sauce.
Cook the tomato paste. Letting the paste cook briefly in oil develops its flavor before adding water.
Control the heat. Keep the habanero whole if you want its flavor without making the sauce excessively spicy. Avoid breaking it open while stirring.
What to Serve With Haitian Sos Kodenn
My favorite way to serve Sos Kodenn is with a generous helping of rice and plenty of sauce. It also pairs beautifully with:
Haitian black rice (Diri Djon Djon)
Boiled plantains
Garden salad or a Caesar Salad
For a complete Haitian dinner, serve the turkey with rice, plantains, and a little pikliz on the side.
More Haitian Recipes to Try
If you enjoyed this Haitian Turkey Stew, explore more of my Haitian recipes, including Haitian Chicken in Sauce (Poul Nan Sos), Diri Djon Djon, Haitian Rice and Beans, and Pikliz.
If you make this Haitian Turkey Stew (Sos Kodenn), please leave a comment and star rating below. I’d love to hear how you enjoyed it! Enjoy more recipes here on our Youtube channel.
How to Make Haitian Turkey Stew
This Haitian Turkey Stew (Sos Kodenn) is an easy and straightforward recipe which will leave you with tender turkey meat, that’s succulent and ever so enjoyable.
Haitian Turkey Stew Recipe (Sos Kodenn)
Equipment
- Saucepan
Ingredients
For the Turkey and Marinade
- 2 whole turkey wings split into sections, patted dry
- ¼ cup vegetable oil
- 6 garlic cloves
- ½ large onion sliced
- ½ bell pepper sliced
- 2 tbsp. Savory Thoughts Gonaïves Seasoning Blend
- ¼ cup distilled white vinegar
- Juice from ½ lemon or lime
- ½ cup water
- 2 tsp. red pepper flakes optional
- 1½ tsp. salt
For Cooking the Turkey
- 2 tbsp. vegetable oil from the remaining ¼ cup
- 1 cup water plus additional water as needed
- Reserved turkey marinade
For the Tomato Sauce
- 2 tbsp. vegetable oil remaining from the ½ cup total
- 4 tbsp. tomato paste
- Remaining ½ large onion sliced
- Remaining ½ bell pepper sliced
- 2 scallions green onions, sliced
- 1 shallot sliced
- 2 large carrots sliced (optional)
- 1½ tsp. Savory Thoughts Saint-Marc Seasoning Blend
- 2 tbsp. Worcestershire sauce
- 1 habanero pepper left whole
- 1 tsp. red pepper flakes optional
- Juice from remaining ½ lemon or lime
- 1 cup water plus more as needed
- Reserved turkey cooking liquid
Instructions
Marinate the Turkey
- Make the marinade. In a blender, combine ¼ cup vegetable oil, garlic cloves, half of the sliced onion, half of the bell pepper, Gonaïves Seasoning Blend, vinegar, juice from half a lemon or lime, ½ cup water, salt, and 2 teaspoons red pepper flakes, if using. Blend until smooth.
- Season the turkey. Place the turkey wings in a large bowl. Pour the marinade over the turkey. Mix until every piece is evenly coated.Refrigerate. Cover and marinate in the refrigerator for at least 1 hour, preferably several hours or overnight.
Cook the Turkey
- Heat the oil. Heat 2 tablespoons vegetable oil in a large, heavy-bottomed pot over medium heat.Brown the turkey. Remove the turkey from the marinade, allowing the excess to drip into the bowl. Reserve the marinade. Carefully add the turkey to the pot and cook, turning occasionally, until lightly browned.Begin simmering. Reduce the heat to medium-low, cover, and cook for approximately 30 minutes. Check occasionally and add a small splash of water if needed to prevent sticking.Add the marinade. Pour in the reserved marinade and 1 cup water. Stir gently, cover, and continue cooking over medium-low heat.
- Cook until tender. Simmer the turkey, checking occasionally and adding water in small amounts as the liquid reduces. Continue until the turkey is tender. Cooking time will vary depending on the size of the wings.Reserve the cooking liquid. Carefully remove the turkey pieces from the pot and transfer them to a plate. Pour the remaining cooking liquid into a separate bowl and set aside.
Make The Sauce
- Cook the tomato paste. Add the remaining 2 tablespoons of vegetable oil to the pot, followed by 4 tablespoons of tomato paste. Stir continuously for 2–3 minutes until the paste darkens slightly.Add the vegetables. Stir in the carrots, remaining sliced onion and bell pepper, scallions, and shallot. Cook for 3–4 minutes, stirring occasionally.Season the sauce. Add the Saint-Marc Seasoning Blend and 1 teaspoon red pepper flakes, if using.Deglaze. Pour in 1 cup water and scrape the bottom of the pot to release the flavorful browned bits.Build the sauce. Add the Worcestershire sauce, remaining lemon or lime juice, whole habanero pepper, and reserved turkey cooking liquid. Stir to combine.
- Return the turkey. Add the turkey wings back to the pot, spooning the sauce over the meat.Finish cooking. Cover and simmer over medium-low heat until the turkey is completely tender and the sauce reaches your desired consistency. Add a little water if the sauce becomes too thick. Make sure the thickest part of the turkey reaches at least 165°F.Serve. Taste and adjust the seasoning if needed. Remove the whole habanero pepper before serving. Enjoy with rice, plantains, or your favorite Haitian side dishes.
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