SCRUMPTIOUS TURKEY STEW

This leftover turkey stew was to die for!...Now you are probably thinking... really??  Yes really.  This was out of the ordinary in terms of leftover turkey stew for a few reasons.  First, I always use fresh herbs - makes a huge difference.  Secondly, (and by all means you do not have to do this for practicality reasons, but for me it was very practical) fresh homemade chicken or turkey stock is what kicks this recipe over the top.  However, there is another element to this stock.
During the past few months I have been very busy at work.  So what I would do once every two weeks is roast a free range chicken 4-5 lbs. so we could have the chicken for quick dinners, salads, sandwiches etc.  I did not make gravy which usually I would do.
There was no way I would get rid of that rich goodness, so I removed the excess fat from the pan, then to the leftover drippings I added a cup or so of chicken stock, (store bought) 1/4 to 1/2 a cup of white wine, salt, pepper, dry rubbed sage, and a bay leaf.  Bring to a simmer for about 10 minutes.  Allow to cool, then I froze this intensified stock.  Three roasted chickens later, we now have a good 2 plus cups of concentrated chicken stock - pure deliciousness.
By all means use homemade or store bought chicken/turkey stock - it will still taste yummy.
2 Tblsp. Extra Virgin Olive Oil
2 large garlic cloves, finely minced
3 medium crimini mushrooms, roughly chopped
1 large, leek, trimmed, rinsed, and sliced
1 onion, roughly diced
2 large carrots, diced
1 Tblsp. fresh minced celery leaves
1 stalk of celery, sliced into 1/4 inch pieces
1 cup chopped - small,  rutabaga
1 Tblsp. finely diced fresh Sage
2 Tblsp. finely diced fresh Italian Flat Leaf Parsley
1 large Bay Leaf
2 cups homemade chicken or turkey stock
1/2 cup frozen sweetlett peas
2 cups leftover cooked turkey, cut into 1/2 - 1 inch chunks
cornstarch and chicken stock to make a slurry
Heat up a medium sized dutch oven pan on low medium heat with the Extra Virgin Olive Oil.  To the pan add the chopped mushrooms, sauteing until lightly golden.  Then add the chopped onions, leeks, celery leaves, fresh Sage and minced garlic.  Season with salt and pepper, sauteing for five minutes, or until the onions haves sweat out.
Then add in the chopped carrots, rutabaga  and celery.  Cover with a lid slightly cracked, and saute for another 5 minutes.
Pour in the chicken stock and add in the Bay Leaf.  Bring to a simmer, lid on, low heat.  Cook for another 20 minutes until the vegetables are tender.
Add the minced fresh Flat Leaf Italian Parsley, and cooked turkey.  Bring to a simmer, and pour in the cornstarch slurry, stirring well until a nice gravy consistency is achieved, and check for seasonings.

Serve hot over mashed potatoes.  Dive in and enjoy!

Ina Gawne
author

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December 27, 2012
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