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July 21, 2021
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.
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