July 21, 2021
Rated 5 stars by 1 users
Turkey
Adapted from FoodAndWine.com
If you are looking for a delicious way to use leftover turkey this is a delicious recipe. Enjoy!
4 tablespoons unsalted butter
1 medium onion, cut into 1/4 inch dices
2 carrots, cut into 1/4 inch dices
1 red bell pepper, cut into 1/4 inch dices
1 cup frozen peas, thawed
8 oz mushrooms
1/4 cup finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon
1 tablespoon chopped thyme
4 tablespoons all-purpose flour
4 cups leftover turkey (or chicken), cut into 1 inch pieces
2 1/4 cups Homemade turkey or chicken stock (or low-sodium chicken broth)
3/4 cup milk
Salt and freshly ground white pepper
Steamed white and wild rice, for serving
In a large, deep skillet, melt the butter over moderately high heat. Add the onion, celery, carrots, bell pepper, and peas and cook stirring occasionally, until the onion is trasnslucent, about 2 minutes. Stir in mushrooms, parsley, tarragon, thyme and flour and cook, stirring constantly, until the flour is fully incorporated and slightly browned, about 2 minutes.
Add the turkey to the skillet and cook for 1 minute. Gradually add the stock, stirring well and scraping up any browned bits from the bottom of the pan. Simmer over low heat until slightly thickened, about 3 minutes. Pour in the milk and return to a simmer. Cook until thickened, about 5 minutes. Season the stew with salt and white pepper and serve with rice.
The stew can be refrigerated overnight. Reheat gently before serving.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.
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