Westfall Stew Recipes
WESTFALL STEW
From Guinevere Mee's Tauren Chef Cookbook. "The original recipe calls for stringy vulture meat, murloc eye, okra, and goretusk snout. If you are unable to locate some of these items at your food vendor, try subsituting turkey breast, black olives, and bacon." As my boys won't eat okra, the original 1/2 to 1 cup frozen cut okra was replaced with green beans
Provided by Lelandra
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a Dutch oven or other large pot, sauté bacon for three minutes. Add oil, butter, onion, and garlic and continue to sauté until onions are golden.
- Add carrots and continue to cook for three to five minutes.
- Add potatoes, okra, chicken broth, dry white wine, white wine vinegar, thyme, a couple of grinds of black peppercorns, and the bay leaf. Add 1⁄2 teaspoon salt, or to taste.
- Cut the turkey into bite-sized chunks, about 11⁄2 " cubes and add this to the pot. Bring to a boil and simmer 20 minutes or until the turkey is fully cooked.
- Add the black olives and simmer for another 10 minutes.
- To thicken the stew add 1 Tablespoon cornstarch to 3 Tablespoons cold water in a small measuring cup and stir until smooth. Add a large spoon of the broth to the cornstarch mixture and stir until smooth, then return all to the pot and blend. Continue to cook and stir until stew thickens to desired consistency.
Nutrition Facts : Calories 395.9, Fat 16.4, SaturatedFat 4, Cholesterol 84.2, Sodium 953.8, Carbohydrate 26.6, Fiber 4.9, Sugar 5.6, Protein 32.5
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