Apres Ski Turkey Stew Recipes

TURKEY STEW

Steps:

• Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.
• Add flour and seasonings and cook 1 minute more.
• Stir in broth a bit at a time whisking until smooth after each addition.
• Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.
• Stir in the turkey & cream, simmer an additional 5 minutes uncovered.
• Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
• Garnish with parsley if desired and serve.

TURKEY DUMPLING STEW

Steps:

• Make the stock: Pull the turkey carcass apart into smaller pieces; set the meat aside. Put the bones in a large, deep pot and add cold water to cover, 4 to 5 quarts. Add the onion, celery, the 3 quartered carrots and the bay leaf. Tie the parsley and thyme together with twine and add to the pot, then cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours. Remove the bones and vegetables with a skimmer and discard, then strain the stock though a fine-mesh strainer. Return the stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes (you'll have about 8 cups stock).
• About 45 minutes before serving, prepare the Dumplings. Keep covered with plastic wrap while you make the stew.
• Make the stew: Melt the butter in a large, wide pot over medium heat. Add the shallots and cook until soft, about 3 minutes. Add the flour and cook, stirring, 30 seconds. Gradually add the stock, stirring, and bring to a simmer. Season with salt and pepper. Add the sliced carrots and parsnips, cover and cook 5 minutes.
• Stir in the turkey meat, lemon juice and green beans. Add the Dumplings in a single layer (leave as squares or pat into rounds). Cover and simmer until the Dumplings are cooked through, about 20 minutes. Ladle into bowls; top with chives.
• Whisk the flour, herb mixture, baking powder, baking soda, salt and 1/4 teaspoon pepper. Cut in the butter with a pastry blender until sandy. Stir in the buttermilk.
• Turn out onto a floured piece of parchment paper. Pat into a 3/4-inch-thick rectangle.
• Cut the dough into rough 2-inch squares with a large knife. Cover with plastic wrap.

APRES SKI STEW

Steps:

• Brown the beef on all sides in the oil in a skillet; drain. Melt the butter in a saucepan. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the broth gradually. Cook until thickened, stirring constantly.
• Add the carrots, onion, celery, potato, Kitchen Bouquet and pepper to the broth mixture and mix well. Bring to a boil; reduce the heat. Simmer for 5 minutes, stirring occasionally. Add the beef and tomatoes and mix gently. Simmer, covered, for 10 minutes or to the desired consistency, stirring occasionally. Taste and adjust the seasonings. Ladle the stew into bowls. You may substitute 1 cup dry red wine for 1 cup of the broth.

"APRES-SKI" SOUP

Steps:

• Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes., Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.

LEFTOVER TURKEY CASSEROLE

Steps:

• Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
• Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.