Turkey Sobaheg

Turkey Sobaheg (Stew)

Class Recipes

Sobaheg is the Wampanoag word for stew. Like most stews, this dish is easily adapted to seasonal ingredients. The ground nuts help to thicken the Sobaheg. Variations of this dish are still made in Wampanoag country today. 


  • 1/2 pound dry beans (white, red, brown or spotted kidney-shaped beans)
  • 1/2 pound white hominy corn
  • 1 pound turkey meat (legs or breast, with bone and skin)
  • 3 quarts cold water
  • 1/4 pound green beans, trimmed and cut into 1 inch-lengths
  • 1/2 pound winter squash, trimmed and cubed
  • 1/2 cup raw sunflower seed meats, pounded to a course flour (or pounded walnuts) or use all purpose flour
  • dried onion and/or garlic to taste
  • clam juice(optional) or salt to taste


Combine dried beans, corn, turkey, seasonings and water in a large pot. Bring to a simmer over medium heat, turn down to a very low simmer, and cook for about 2 1/2 hours. Stir occasionally to be certain bottom is not sticking.

When dried beans are tender, but not mushy, break up turkey meat, removing skin and bones. Add green beans and squash, and simmer very gently until they are tender.

Add sunflower or nut flour, or all-purpose flour, stirring until thoroughly blended.

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