Tuesday, January 26, 2010

Oven Turkey Stew

What is it about cold blustery days that cause one to crave comfort food?  With the cold rain/snow mixture that we have been experiencing here all day today, turkey stew seemed the perfect remedy to combat the damp chill that overtakes you as soon as you step out the door.  I stumbled across this recipe a few years ago, and have been making my turkey stew this way ever since.  You do need a bit of time, being as it cooks for 2-2 ½ hrs in the oven, and the chopping at the beginning adds a good 10 minutes.  But, if you have a lazy afternoon like I did, this recipe is well worth making. Once it is in the oven, though, you have 2 free hours, to say, watch a movie with a blanket, a cup of tea, a dog curled cozily at your feet, and the fireplace flickering comfortingly in the background. (Ok, in reality, while my stew was in the oven, I was finishing laundry, making beds, unloading and reloading the dishwasher, sweeping the floor, and typing this blog...but the whole movie thing sounds so much better, really!)
I doubled the original recipe, and usually add a bit more veggies than it calls for, as I prefer my stews to be a higher veggie to turkey ratio. The recipe below reflects these changes; adapt the recipe to suit your tastes. I use my large roasting pan, as it makes a substantial amount of stew, and  it makes great leftovers.  Feel free to substitute veggies of your choice as well.  I have, in the past, added mushrooms, chunks of squash, parsnips and sweet potatoes.  I also omit the coriander in the original recipe, and add sage and rosemary, but again, feel free to use your favourites.

Oven Turkey Stew

Preheat oven to 375 degrees.

*If using frozen stock like I did, put it in a pot over medium heat on the stove while you chop the veggies, it will be thawed by the time you need to add it to the stew.

2lbs skinless boneless turkey thighs, cut into bite size cubes ( chicken thighs would do fine as well)
2 medium onions, chopped in chunks
4 large potatoes, washed and cubed
5-6 stalks of celery, chopped
3-4 carrots, sliced
½ of a rutabaga, cut into 1-2 inch cubes
1/3 cup all purpose flour
1 tsp dried thyme
2 tsp dried sage
½ tsp dried crumbled rosemary
1 tsp salt
Fresh ground pepper to taste
3 ½ cups stock (veggie, chicken, whatever you have on hand)
2 bay leaves

Place all chopped veggies into large roasting pan. 
Add the cubes of  turkey. 

Add flour and spices(except bay leaves), and stir all to combine. 

Top with stock.

Put bay leaves into the center of the stew, cover, and cook in preheated oven for 2 -2 1/2 hours  or until turkey is tender and vegetables are cooked through.

Remove bay leaves and stir before serving.

Makes 8 ish servings.

No comments:

Post a Comment