Turkey Cider Stew Recipes

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.

TURKEY CIDER STEW

Steps:

• In large plastic bag, combine flour and garlic salt. Add the turkey and shake until coated.
• In a skillet, sauté onions stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking.
• Stir in remaining apple juice, sweet potatoes, tomatoes, basil, water and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until potatoes are tender, stirring occasionally.

TURKEY STEW

Steps:

• Dissolve the bouillon in the hot water to make a broth; set aside.
• Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
• Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
• Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
• Remove the turkey bone before serving stew.
• NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
• TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
• TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!

CIDER BEEF STEW

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large saucepan, brown beef in oil; drain. Stir in the cider, water, vinegar and thyme; bring to a boil. Reduce heat; cover and simmer for 1 hour and 45 minutes or until the meat is tender. , Add the carrots, celery, potato and onion; return to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.

CIDER ROAST TURKEY

Steps:

• Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
• Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
• To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

TURKEY BISCUIT STEW

Steps:

• In a 10-in. ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. , Bake at 375° until biscuits are golden brown, 20-25 minutes.

STEWED TURKEY WITH HERBS AND ONIONS

Steps:

• Rinse the turkey pieces and place them in a pot large enough to accommodate them. Cover with cold water and add the salt. Cover the pot and bring the contents to a boil over medium-high heat. Reduce the temperature to keep the broth at a low simmer for 1 hour. Periodically, skim any froth that rises to the surface.
• After an hour, remove the turkey pieces and set aside to cool. Raise the heat until the broth comes to a boil. Continue boiling, uncovered, until the liquid is reduced by half. (This will take about an hour.)
• When the broth is reduced, add the sliced onions, herbs, vinegar, butter, sugar, peppercorns, and cloves. Simmer for about 20 minutes, until the onions are soft. While the broth is simmering, cut the cooled turkey into serving pieces.
• Before serving, taste the broth and adjust the seasoning. Place the meat into the broth and "let it take a walme or two," that is, let it simmer gently for just a minute. Pour the turkey and sauce into a serving bowl. Pass the "sippets" (toasted bread slices) to serve as a base for the turkey and to sop up the sauce.