The rich Creole history of South Louisiana is a beautiful mixture of heritage and customs that have become an essential ingredient of the cultural gumbo of Acadiana. Time-honored Creole traditions of Zydeco music, the Acadian horse culture, and the delicious recipes handed down through generations add amazing depth to our local folkways. Stuffed Turkey Wings is one of those recipes.
Stuffed turkey wings with rice and gravy–a Creole favorite. (All photos credit: George Graham)
Soul food I call it and there are few places that do it better than Laura’s II located on West University near Four Corners in my hometown of Lafayette, Louisiana. From its facade, you might drive right past this little strip shopping center storefront, but you’d be making a big mistake. This is a down-home Creole lunchroom serving up a meat-and-three lineup of favorites. Smothered pork steak, fried pork chops, chicken fricassee are just a few choices as you move down the line just inside the front door. Sides include red beans, smothered cabbage and rice, lots of white rice. But the star dish at Laura’s II is one that is hard to find in restaurants anywhere in Acadiana–Stuffed Turkey Wings.
Recently, after finishing off a plate of these stewed down beauties, I proclaimed Stuffed Turkey Wings the most authentic interpretation of genuine rural Creole cuisine. Run by Madonna Broussard and her daughter Lacey, Laura’s II café is a shrine to the tastes, flavors, and goodness of all things Creole. Head cook Veronica Phillips has a keen understanding of the balance of spices and the cooking times required to render a tough turkey appendage into a sticky, flavor-filled wing that lifts your taste buds to the high heavens.
Stuffed Turkey Wings – a delicious bite of Creole goodness.
These are wings to pray for, and the reverential treatment they are given at Laura’s II is evident in the long lines that wind outside the door. Get there early–the doors open at 10:30 am – and get their wings.
I’ve seen turkey wings in the rural grocery stores and I’ve even seen stuffed turkey wings pre-stuffed at Janise’s supermarket in Sunset, LA, Billeaud’s in Broussard, LA, and Kirk-U-Need-A-Butcher in Lafayette, LA.. The ingredient list is short, but the attention to cooking time and the temperature is crucial as this dish requires that same spiritual fervor as Ms. Veronica applies in her humble Creole recipe for Stuffed Turkey Wings.
Amen and pass the napkins.
Black pot cooking at its best — stuffed turkey wings.
- 4 large fresh turkey wings, mid-section and wing tip only
- 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
- 2 tablespoons canola oil
- 1 cup finely diced yellow onion
- 1 cup finely diced celery
- 1 cup finely diced green bell pepper
- 2 tablespoons minced garlic
- Kosher salt and freshly ground black pepper
- 1 whole yellow onion, peeled and chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 8 cups dark chicken stock
- 6 tablespoons cornstarch
- 6 tablespoons cold water
- Dash of hot sauce
- 6 cups cooked Louisiana long-grain white rice, such as Supreme
- Preheat the oven to 350ºF.
- Wash the turkey wings and dry. Remove the wing tips and save for the stock. Sprinkle the wing mid-section portions lightly with Cajun seasoning.
- In a large cast-iron pot with a heavy lid over medium-high heat, add the oil. Once the oil is hot, add the 4 wing mid-section pieces. Let them brown on one side and then turn to brown the other side. Remove from the pot and let cool.
- In the same pot over medium heat, add the diced onions, celery, and bell pepper. Stir until the onions turn translucent and add the garlic. Season the mixture lightly with more Cajun seasoning and salt and pepper. Continue stirring until all the vegetables are browned. Turn the heat off and remove the vegetable mixture to a platter. Let cool.
- Place the wing mid-section portions on a cutting board and using a sharp knife make a lengthwise incision along the center (do not go all the way through) to open up a cavity. With your fingers, pull the skin and flesh of the wing mid-section to widen the cavity for stuffing. With a spoon, add the vegetable mixture inside the cavity and pull the skin of the wing mid-section to close the cavity as much as you can.
- In the cast-iron pot, place the stuffed wings on the bottom. Spread the chunks of chopped onions, celery and carrots around in the pot. Add the reserved wing tips. Add the chicken stock to cover the wings and place a heavy lid on top. Place the pot in the oven and cook for 90 minutes without opening.
- Remove the pot from the oven and uncover. Test the wings for doneness by sticking a fork into the meat and pulling it apart. It should be fork tender. Remove the wings to a platter and keep warm.
- With a slotted spoon, remove the vegetables from the pot. Place the pot containing the gravy on the stovetop over medium heat. Make a slurry by combining cornstarch and a little cold water. Stir half of the slurry into the gravy and bring to a boil. Add more slurry to thicken, or water to thin. Once the gravy reaches the thickness you want, turn off the heat. Season to taste with salt, pepper, and hot sauce.
- For serving, add a mound of rice in the center of a plate and place a stuffed wing on top. Spoon the gravy over and serve any extra on the side. Serve with sweet tea and yeast rolls.
Time for a nap.
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Thanks, George.
These photos look absolutely lovely! You do definitely have a way with words when you describe food. I will definitely have to try this recipe out next time we’ve got turkey.
Jordan – Thanks for the compliments and you will love this dish…guaranteed! Let us know how it turns out. George
I have cooked turkey wings a lot but never this way. I will try this it looks so good. Thanks for sharing.
This recipe looks absolutely amazing! I never thought to stuff turkey wings. Totally giving this a try!
I adore Louisiana and ALL about CAJUN foods..thanks for sharing your amazing recipies..blessings !!
Thanks for sharing; have heard about these, but have never had them. I will enjoy trying them!
Hey Dianne-
When in Lafayette, I urge you to check out Laura’s II for their magnificent stuffed turkey wings. And if you want to make them yourself, then beat a path over to Kirk’s You-Needa-Butcher (see Faces and Places page) located on Surrey St. in Lafayette where they sell them already stuffed and seasoned in their butcher case. Best, George
Great article, I love Laura’s!
Laura’s II is amazing. A line forms out the door for a reason.
This recipe was awesome. Definitely not something I can make after work.
Everyone enjoyed and my granddaughter ‘got the ‘itis’ 🙂
The wings looks great!!!! Will try them.
Just put them in the oven…deliciousness in 90 minutes!
I tried the wing recipe but used turkey thighs. Absolutely delicious; thanks for the recipe.
Hey Margaret- Great idea. Glad it turned out great! Thanks for the comment.
Wondering if you could do turkey legs this way?
Served these to my family and out-of- town friends and they were hands down a big hit! Everyone is still raving about the tasty, tender and well-seasoned turkey wings. Next time I’m going to try the turkey thighs. Thanks for sharing.
Hey Sher – I would love to know how the thighs turn out. Thanks for the comment.
Can’t wait to try. Retired so I have lots of time to try
this great looking recipe.
Hey Barbara – You’re gonna love this simple Creole dish; it will become a treasured recipe in the Polk family. All the best.
I saw this on tv and when I googled it Laura II popped up…I tried it and it’s awesome….I’m sure yours is better…if i am ever that way I will try yours!!!
Thanks George for the nice pictures and recipes. Next time I go home Arnaudville, I will check out Laura’s II. Love my Creole up bringing. Could not live without our way of cooking.
Penny – Arnaudville is a very special place in Acadiana, and the food culture there is alive and vibrant. Go home regularly and give thanks for your heritage of good food. All the best.
This dish made my whole house come alive. The smell was magnificent. I tasted the juice, and it was amazingly good. I can’t wait to eat it.
I have your cookbook and want to enjoy more recipes.
I recently saw this guy on YouTube go to this restaurant and order three plates, two containing turkey wings. Man, they looked tender and good.
Bravo.
I have been eating at Laura’s Cafe for almost 50 years, since it was on Voiries St. The turkey wing was always my favorite. I have been living in the Philippines for 11 years, but when I go back, Laura’s is my 1st stop and one of the places I miss most. My favorite restaurant ANYWHERE.
Cook’s Country has a Cajun Country episode that features stuffed turkey wings, also said to be based on Laura’s. They brown the wing parts (flats and drumettes), and the only stuffing is slices of garlic. They make a roux and saute the veg, add stock and wings, then pop in a 300 oven for an hour. Afterward, remove wings, and boil the gravy until thickened, season, and return wings to pot. Serve with rice. Theirs looked very good. I wonder which version is closer to the original.
Hey Chris- Give ’em both a try and you tell us. Sounds like a tasty experiment! All the best.
GG
I’m so glad I found this recipe again. The original link I had went bad, and this recipe is the closest I’ve found to my Granny’s recipe. She was from Beaux Bridge, and I thought it was lost with her. Thank you!
Hey Ashlie – You’re welcome. I believe that the kitchen is where memories are made and that food is our deepest connection to loved ones. All the best.
This recipe was so delicious! It will stay in rotation! Thanks for sharing!
Hey Shanice – Thanks for the kind comments. All the best.