Haitian Turkey Stew Recipe (Sos Kodenn)

turkey stew in black bowl topped with red pepper flakes

Haitian Turkey Stew Recipe (Sos Kodenn)

This Haitian Turkey Stew (Sos Kodenn) is made with tender turkey wings marinated in garlic, peppers, citrus, and Haitian seasonings, then slowly simmered in a rich, savory tomato sauce. Serve with white rice, Haitian black rice, or plantains for a delicious, comforting meal.

Course Main Dish

Cuisine American, Haitian

Prep Time 30

Cook Time 1

Marinating Time 1

Total Time 2 30

Servings servings

Calories 650kcal

Author Savory Thoughts

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.

Notes

Frequently Asked Questions

What does Sos Kodenn mean? Sos Kodenn refers to Haitian turkey prepared in sauce. You'll also see it called Kodenn nan Sòs, meaning turkey in sauce.

Can I use turkey drumsticks instead of wings for this turkey stew? Yes. Turkey drumsticks work well, but they may take longer to become tender depending on their size.

How long does it take to cook turkey wings until tender? Turkey wings generally need a long, gentle simmer. Depending on their size, expect approximately 1½–2 hours or longer. Cook until the meat is tender and reaches at least 165°F internally.

Can I make Haitian turkey stew without habanero pepper? Absolutely! You can omit the habanero or reduce the pepper flakes for a milder stew.

Why do you add the water in stages? Adding water gradually allows the turkey to simmer without diluting the marinade and sauce too much. It also helps control the final consistency.

Can I make Sos Kodenn ahead of time? Yes! The stew is delicious the next day after the flavors have had more time to develop. Refrigerate it promptly in a covered container and reheat thoroughly before serving.

How do I store leftovers? Store leftover turkey stew in an airtight container in the refrigerator for 3–4 days. Freeze for longer storage and reheat until the turkey reaches 165°F.

Notes

Marinating: For the best flavor, refrigerate the turkey in the marinade for several hours or overnight.

Oil: This recipe uses ½ cup vegetable oil total: ¼ cup for the marinade and ¼ cup divided between cooking the turkey and preparing the tomato sauce.

Water: Add water gradually while simmering. The amount needed will depend on the pot, heat level, and cooking time.

Habanero: Leave the pepper whole for a milder sauce. Breaking it open will release more heat.

Turkey: Cook until tender and verify an internal temperature of at least 165°F.

Storage: Refrigerate leftovers promptly in an airtight container for up to 3–4 days. Reheat thoroughly to 165°F before serving.

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Calories are estimated per serving.

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