Tuesday, October 21, 2014

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Recipe: Turkey and Vegetable Stew

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• 4 Tbs butter
• 1 cup diced onion
• 1 cup diced celery
• 1 cup peeled diced carrot

• 1/4 cup all-purpose flour
• 2 cups turkey or chicken broth
• 1/2 cup half and half

• 3-4 cups diced cooked turkey meat
• 1 cup frozen peas (or 1 cup chopped leftover green bean casserole)
• salt and pepper to taste


Melt 4 Tbs butter in a large heavy bottomed soup pot and saute 1 cup each of diced onion, diced celery and diced peeled carrot to soften.

At that point, sprinkle in 1/4 cup all-purpose flour and stir that in and cook it along for a minute or two.

Then add 2 cups of turkey stock and 1/2 cup half and half and bring it up to a simmer.

This is going to thicken up as it comes to a simmer and then turn the heat down a bit and add 3 - 4 cups of cubed cooked turkey meat and 1 cup of frozen peas or even some chopped leftover green bean casserole if you have it.

Let everything heat through and season it with salt and pepper to taste.


Serve with homemade biscuits or over county toast.

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