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A rich, soul-warming celebration in every bowl.
Ingredients You'll Need
Great soul-food stew begins with humble, honest ingredients that speak to generations of ingenuity and love. Below is the full roster, plus shopping notes so you can pick the best of the best.
- Smoked turkey wings – My grandmother’s secret to deep, smoky depth without pork. Look for meaty, skin-on wings in the deli case. If you only find necks or backs, grab those instead; they’re inexpensive and release tons of collagen.
- Collard greens – Choose bunches with firm, dark-green leaves and no yellowing. Smaller leaves = tender; larger = more robust “pot-liquor.”
- Black-eyed peas – Dried peas must be soaked (see tip card) but reward you with creamy centers. Canned work in a pinch; rinse well.
- Sweet potatoes – Jewel or Garnet varieties bring honeyed sweetness that balances the smoky broth. Pick evenly shaped ones for easy peeling.
- Fire-roasted tomatoes – The charred edges echo backyard-barrel cookouts and add mellow acidity.
- Okra – Frozen, sliced okra is consistent year-round and thickens the stew naturally. If slime weirds you out, roast it first.
- Low-sodium chicken stock – Allows you to control salt while the smoked turkey does the heavy lifting.
- Onion, celery & bell pepper – The holy trinity of soul cooking. Dice small so they melt into the pot.
- Garlic, thyme, bay & smoked paprika – Layered aromatics that pay homage to West-Atlantic spice routes.
- Cornmeal dumplings (optional but encouraged) – Little clouds that sop up pot-liquor like edible sponges.
- Hot sauce & apple-cider vinegar – Tableside brightness that wakes every flavor.
How to Make Martin Luther King Jr. Day Soul Food Stew
1
Brine & Sort the Peas
The night before, pour 1 lb black-eyed peas onto a sheet pan; remove stones or shriveled peas. Transfer to a bowl, cover with 2 inches of water, add 1 Tbsp salt, and soak 8–12 h. This shortens simmer time and seasons from within.
The night before, pour 1 lb black-eyed peas onto a sheet pan; remove stones or shriveled peas. Transfer to a bowl, cover with 2 inches of water, add 1 Tbsp salt, and soak 8–12 h. This shortens simmer time and seasons from within.
2
Render Smoked Turkey
Heat 2 Tbsp neutral oil in a heavy 7–8 qt Dutch oven over medium. Add 2½ lbs smoked turkey wings (or 2 lbs necks) and sear 5 min per side until skin crisps and fond forms on pot’s bottom. Remove to a plate; leave fat behind.
Heat 2 Tbsp neutral oil in a heavy 7–8 qt Dutch oven over medium. Add 2½ lbs smoked turkey wings (or 2 lbs necks) and sear 5 min per side until skin crisps and fond forms on pot’s bottom. Remove to a plate; leave fat behind.
3
Build the Trinity
Stir in 1 diced onion, 2 ribs diced celery, and 1 diced green bell pepper. Season with ½ tsp kosher salt to draw moisture. Reduce heat to medium-low; cook 8 min until edges brown and mixture smells sweet.
Stir in 1 diced onion, 2 ribs diced celery, and 1 diced green bell pepper. Season with ½ tsp kosher salt to draw moisture. Reduce heat to medium-low; cook 8 min until edges brown and mixture smells sweet.
4
Add Aromatics & Bloom Spices
Stir in 4 cloves minced garlic, 1 Tbsp fresh thyme leaves, 1 tsp smoked paprika, ½ tsp black pepper, and 1 bay leaf. Cook 60 sec until fragrant but not scorched. Toasting spices in oil amplifies their personality ten-fold.
Stir in 4 cloves minced garlic, 1 Tbsp fresh thyme leaves, 1 tsp smoked paprika, ½ tsp black pepper, and 1 bay leaf. Cook 60 sec until fragrant but not scorched. Toasting spices in oil amplifies their personality ten-fold.
5
Deglaze & Nest
Pour in ½ cup apple-cider vinegar and 1 Tbsp Worcestershire; scrape browned bits. Return turkey plus any juices, add 6 cups low-sodium chicken stock and 1 cup water. Drain peas; add those too. Liquid should just cover solids—add more water if shy.
Pour in ½ cup apple-cider vinegar and 1 Tbsp Worcestershire; scrape browned bits. Return turkey plus any juices, add 6 cups low-sodium chicken stock and 1 cup water. Drain peas; add those too. Liquid should just cover solids—add more water if shy.
6
Low & Slow Simmer
Bring to a gentle boil; skim foam. Reduce to lowest steady simmer, partially cover, and cook 1 h 15 min. Stir every 20 min to prevent sticking. If liquid drops below peas, splash in hot water.
Bring to a gentle boil; skim foam. Reduce to lowest steady simmer, partially cover, and cook 1 h 15 min. Stir every 20 min to prevent sticking. If liquid drops below peas, splash in hot water.
7
Layer Veggies Strategically
After 75 min, add 2 medium diced sweet potatoes, 1 14-oz can fire-roasted tomatoes, and 1 ½ cups sliced okra. Simmer 20 min more. Sweet potatoes go in later so they hold shape; okra benefits from just-enough time to rid itself of excess mucilage.
After 75 min, add 2 medium diced sweet potatoes, 1 14-oz can fire-roasted tomatoes, and 1 ½ cups sliced okra. Simmer 20 min more. Sweet potatoes go in later so they hold shape; okra benefits from just-enough time to rid itself of excess mucilage.
8
Strip & Shred Meat
Remove turkey to a board; cool 5 min. Discard skin/bones. Shred meat into bite-size pieces, taking care to remove pin bones in necks. Return meat to pot.
Remove turkey to a board; cool 5 min. Discard skin/bones. Shred meat into bite-size pieces, taking care to remove pin bones in necks. Return meat to pot.
9
Wilt in the Greens
Stack 1 lb collard leaves, roll like cigars, and slice ½-inch ribbons. Stir into stew; cook 8–10 min until tender but still vibrant. Pot-liquor should be brothy—add stock if too thick.
Stack 1 lb collard leaves, roll like cigars, and slice ½-inch ribbons. Stir into stew; cook 8–10 min until tender but still vibrant. Pot-liquor should be brothy—add stock if too thick.
10
Season & Serve
Fish out bay. Taste; add salt, pepper, or hot sauce. Ladle into warm bowls over rice or with cornmeal dumplings. Garnish with scallions and pass extra vinegar at the table.
Fish out bay. Taste; add salt, pepper, or hot sauce. Ladle into warm bowls over rice or with cornmeal dumplings. Garnish with scallions and pass extra vinegar at the table.
Expert Tips
Speed-Up Hack
No time to soak? Cover peas with salted water, microwave 7 min, then steep 30 min before cooking.
Slime-Free Okra
Toss frozen okra with 1 tsp oil, roast 10 min at 425 °F, then add to stew for toasty flavor.
Heat Control
Stew should burp, not boil. A rapid boil breaks peas and clouds broth; keep it lazy.
Budget Stretch
Swap turkey for smoked ham hocks or even 2 tsp liquid smoke + chicken thighs; still authentic, still soulful.
Make-Ahead Magic
Stew improves overnight; reserve greens and add during reheat to keep color bright.
Vegan Path
Use smoked paprika + chipotle pepper; replace turkey with 2 cups oyster mushrooms sautéed in olive oil.
Variations to Try
- Creole Edition: Add ½ lb andouille sausage coins and 1 tsp file powder at finish.
- Low-Country Crab: Fold in 8 oz picked lump crab meat right before serving for coastal luxury.
- West African Spin: Sub 1 cup peanut butter slurry for sweet potatoes and finish with diced habanero.
- Spring Green: Replace collards with baby kale & spinach; simmer 2 min only.
- Grains Galore: Stir in 1 cup cooked farro to stretch leftovers into new texture.
Storage Tips
Refrigerator: Cool stew completely; transfer to airtight containers. Refrigerate up to 4 days. Keep rice separate so it doesn’t drink all the broth.
Freezer: Ladle into quart freezer bags, squeeze out air, lay flat. Freeze up to 3 months. Thaw overnight in fridge; reheat gently with splash of stock.
Reheating: Warm on stovetop over medium-low 10 min, stirring. Microwave works too—cover and heat 2 min bursts, stirring between.
Make-Ahead Plan: Up to 3 days ahead, cook through Step 6. Refrigerate components separately; combine and heat day-of, adding greens at end for fresh color.
Frequently Asked Questions
Yes—use 3 drained 15-oz cans. Add during Step 7 with sweet potatoes to prevent mushiness.
Smoked ham hocks, smoked wings, or 2 tsp liquid smoke + 2 Tbsp olive oil sautéed with vegetables all work. Each gives a slightly different character but equal soul.
Simmer uncovered 10 min, mash a cup of peas against pot side, or whisk 1 Tbsp cornmeal with stock and stir in. Okra also thickens naturally over time.
Absolutely—peas, vegetables, turkey, and stock are naturally gluten-free. Skip dumplings or use GF flour blend.
Pot-liquor (or pot-likker) is the vitamin-rich broth left after cooking greens. It’s prized for flavor and nutrients; sopping it up with cornbread is tradition.
Yes—use an 8-10 qt pot and increase simmer time 15 min. Freeze portions flat; stew reheats beautifully for community gatherings or MLK Day service projects.
soups
Martin Luther King Jr. Day Soul Food Stew
(4.9 from 127 reviews)
Prep
20 min
Cook
1 h 45 min
Servings
8
Ingredients
Instructions
- Prep & soak: Sort and soak black-eyed peas overnight in salted water.
- Sear turkey: Heat oil in Dutch oven; brown smoked turkey on both sides. Remove.
- Sweat vegetables: Cook onion, celery, bell pepper with salt until softened.
- Bloom spices: Add garlic, thyme, paprika, pepper, bay; cook 1 min.
- Deglaze: Pour in vinegar and Worcestershire; scrape bits. Return turkey, add stock & drained peas.
- Simmer: Partially cover, simmer 1 h 15 min, stirring occasionally.
- Add vegetables: Stir in sweet potatoes, tomatoes, okra; cook 20 min.
- Shred meat: Remove turkey, discard bones/skin, return meat to pot.
- Finish greens: Add collards; simmer 8–10 min until tender.
- Season & serve: Discard bay, adjust salt, serve hot with hot sauce and cornbread.
Recipe Notes
Stew thickens as it stands; thin with stock when reheating. Freeze in meal-size portions for up to 3 months.
Nutrition (per serving)
382
Calories
27g
Protein
42g
Carbs
11g
Fat
