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Turkey Stew Recipe

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This recipe for Turkey Stew, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Latimer-Finethy
Added: Tuesday, November 3, 2009


4 cups smoked turkey, chunked
1 lb. smoked sausage, sliced into bite-size pieces
1 1/2 quarts turkey broth
1/2 cup bacon drippings
1/2 cup flour
2 onions (1/2 cup), chopped
3 cloves garlic, minced
1 bell pepper (1/4 cup)
2 stalks celery (1/4 cup)
2 Tbsp. chopped fresh parsley
1 tsp. salt
1 tsp. black pepper
1/8 tsp. red pepper
1/2 tsp. Tabasco
2 bay leaves
1 tsp. basil

Start with smoked turkey (I use turkey breasts) and pull off all meat. Boil the turkey carcass(es) in water to create broth. Stir bacon drippings and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, about 10 minutes. Add the onions, garlic, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt, black pepper and red pepper. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Add turkey and smoked sausage. Stir in the bay leaves, parsley, and Tabasco and continue to stir for 3 to 4 minutes. Bring the stew to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Remove the bay leaves, and serve.

Personal Notes:
Personal Notes:
This recipe works best with freshly smoked turkey breasts.

Great served with rice...gumbo-style!




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