Monday, October 17, 2011

Get Well Soon Turkey Stew

Sniffle Sniffle! This past week both Todd and I caught a horrible cold. There seems to never be anything better while slowly suffering, than a hearty warm stew. Thus, the stock pot came out and this turkey stew was born. I tried to pack it full of tons of nutrients and made enough to freeze for later. This can also be made vegetarian or vegan by withholding the meat of course.


Get Well Soon Turkey Stew

2 tablespoons of olive oil
6 celery stalks – chopped
2 brown onions – chopped
6 large carrots – chopped
2 cups of Madera
6-8 cloves of garlic, minced
3 Gala apples
One large turkey breast, rib bone in (I think mine was about 2.5 lbs)
3 rosemary sprigs
3 sage leaves
6 sweet potatoes – cut into large pieces
1 bag of green peas
¼ a teaspoon of curry powder
Pinch of cinnamon
Pinch of nutmeg
Pinch of cayenne

In a large stock pot heat olive oil on medium heat, add celery, brown onions and carrots. Season with salt and pepper. Sauté until softened a bit. Add garlic until aromatic. Lower heat, add Madera and simmer for about 5 minutes. Add apples, then turkey breast. Let the turkey sit on top of the chopped ingredients for about a minute. Fill the stock pot about a quarter of the way up, covering the turkey. Create a satchel of the herbs, add to stock pot. Season. Simmer on low heat about 30 minutes. Add more water about half way up of the stock pot. Simmer for about 2 hours. Remove turkey, set aside to cool, continue simmering stock. I reserved a bit for freezing to have turkey stock on hand. When turkey is cool enough to handle, remove bones and break meat into chunks with your hands, it will naturally shred and fall off of the bone. Add meat back into stock pot, add sweet potatoes. Simmer until cooked through. Add the peas, continue simmering another 10 minutes. Add salt and pepper to taste, then the curry, cinnamon, nutmeg and cayenne. There should be a nice balance of fall flavors and spices to clear up the sinuses, of course, alter to taste. Serve hot.

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