DAY-AFTER TURKEY STEW With a salad and crusty bread, this is a meal that offers a warm, hearty use for leftover turkey. About 20 years ago I found a recipe for turkey stew in the food section of the Indianapolis Star. I have tweaked it often since then (including trying to omit the Kitchen Bouquet sauce, but it is definitely best with it) and have come up with my own version that hits the spot. I serve this in individual deep soup bowls with garlic mashed potatoes on the bottom, much like a shepherd’s pie. Makes 6 to 8 servings ¼ cup water 2 tablespoons cornstarch 2 cups cooked, cubed turkey 1 large onion, cut into 8 wedges 2 carrots, thinly sliced into rounds ½ teaspoon fresh sage ¼ teaspoon Kitchen Bouquet sauce 8 ounces fresh mushrooms, sliced 10 ounces frozen peas 1 tablespoon fresh parsley ¼ teaspoon ground black pepper 1¾ cups chicken or turkey stock
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Preheat oven to 350°F. In a 3-quart casserole dish, blend the ¼ cup water and cornstarch. Add the remaining ingredients and mix well. Cover and bake for 50 minutes or until sauce thickens.
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