"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Turkey Stew Recipe

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This recipe for Turkey Stew, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lena Wilson Hubbard Downie (7/19/1900 - 11/01/1984)
Added: Friday, September 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2# fresh turkey breast
4 T. olive oil
8 small red potatoes
6 medium carrots sliced 1/2" thick
1 large onion, chopped
4 cloves garlic, minced
2 T. flour
1 can chicken broth
1 C. dry red wine
1# fresh mushrooms, cut in half
1 tsp. thyme leaves
1 tsp. white pepper
1 c. fresh parsley, chopped

Directions:
Directions:
Cut turkey into 1/2" x 1/2" slices. Heat oil in a heavy Dutch oven and place the turkey, potatoes, carrots, onion and garlic in the pan. Cook and stir frequently until the turkey is no longer pink, about 10 minutes.
Sprinkle the flour over the turkey mixture. Cook and stir one minute. Stir in remaining ingredients except mushrooms and bring to a boil. Remove from heat, add mushrooms, and place uncovered in preheated 350 degree oven for about 50 minutes.
Stir in the parsley.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour, 30 minutes total time
Personal Notes:
Personal Notes:
Papa Slim often picked wild mushrooms to go into this stew. I guess he knew what he was doing as they never got sick from mushrooms!

 

 

 

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