Eat For A Week, Episode 1: Turkey Stew
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Eat For A Week, Episode 1: Turkey Stew
SHOPPING LIST: To make this stew, I had to buy potatoes, carrots, onions, turkey meat, flour, and instant stuffing mix. I already had the other ingredients on hand. My grocery bill was $14.11(US). Not too shabby for a weeks worth of food, if I may say so. INGREDIENTS: 6 russet potatoes 3-4 large carrots (or 5-8 smallish ones) 1 large onion (or 2 med, or 3 small) 3-4 large (or 6-8 small) cloves garlic Two turkey thighs OR four turkey drumsticks 2 Tablespoons (Tbsp) flour ~2 Tbsp salt ~2 Tbsp pepper 2 large (or 3-4 small) bay leaves 3-4 Tbsp parsley flakes * 3 Tbsp worchestershire sauce * ~ 1/4 Teaspoon (tsp) allspice * a dash of the following: garlic salt * onion salt * celery salt * instant stuffing mix butter (or margarine, if you must) 3-4 Tbsp olive oil (extra virgin if you can afford it) EQUIPMENT: large stock pot sauce pan baking dish HOW TO: Wash and peel the carrots and potatoes Cut into about 1" chunks Put in a bowl of water to keep potatoes from turning brown Peel, and coarsely chop onion(s) and garlic Place stock pot over medium to medium-high heat Add olive oil and a pat (about 1 Tbsp) butter When hot, add turkey meat to pot and brown on both sides Remove browned turkey Add onions and garlic to pot along with a little salt and pepper, scraping up brown bits from the bottom as you stir When onions are translucent, add potatoes and carrots (season again with salt and pepper) Return turkey meat to the pot Add water to cover ** Add salt, pepper, bay leaves, parsley, allspice, garlic/onion/celery salt, and worchestershire sauce Turn heat to high, allow to come to a rolling boil Once boiling, turn heat to low, cover pot, and let cook for about 45 minutes, stirring occasionally. Taste for seasoning - add salt and pepper if needed Remove turkey from pot, shred with a couple of forks, then return meat to pot (discard bones and skins) Remove 1-2 cups of broth from the pot, add about 2 Tbsp flour and mix well Add flour/broth mixture back to pot and stir well Let cook for about 30 more minutes, stirring occasionally In sauce pan, prepare instant stuffing according to directions on box Spread stuffing into an even layer in a baking dish Set oven to "Broil" and put the stuffing in the oven This should crisp up in 5-7 minutes, but you'll want to keep an eye on it. When crisp, remove from oven. TO SERVE: Ladle a bowl full of stew, cut out a chunk of stuffing and float it on top of the stew. Bon apetit! Once the rest of the stew has cooled, transfer it to a large covered bowl for storage in your fridge. Cover the stuffing, and keep it in the fridge too. REHEATING IDEAS: Of course, you could just fill a bowl with the stew, add a hunk of the stuffing on top, then stick it in the microwave on high for about 3.5 minutes. If you run out of stuffing before running out of stew, you could always just go get another box, since they're pretty cheap. Or you could place some bread in the bottom of the bowl before filling with stew and reheating... Kind of like an open faced (and really wet) sandwich. Of course, you could also always freeze some of the stew for much later consumption. Feel free to adjust the recipe to suit your own tastes. If I hadn't needed to buy flour, I probably would have picked up some celery and added it with the potatoes and carrots. I haven't tried it yet, but I imagine this would probably also be pretty tasty with chicken. Thanks again, and we'll see you next time! * Optional ingredients - if you have 'em, use 'em. ** If your budget allows, feel free to use half water and half chicken/vegetable/turkey stock.
Vimeo | November 30, 2007
