Friday, September 20, 2013
turkey and ginger carrot stew
I know what you're thinking: Is she insane, posting a turkey leftover recipe... in mid-September??
Well, you don't know my husband. He is crazy about roasted turkey. So much so that as soon as it got a little bit chilly he was buying a 20 pounder and roasting it up. Needless to say, we had some leftovers. Always the way with turkey. Just can't get around it, no matter how much you love the stuff. No family of three can consume an entire one in one sitting... at least I hope not.
So, here we have an early way to use those turkey leftovers. You'll thank me in about a month... or three.
Turkey and Ginger Carrot Stew
3 cups leftover turkey meat, cut into small pieces
2 tablespoons canola oil
2 shallots, roughly chopped
4 cloves garlic, roughly chopped
1 box shitaki mushrooms, chopped
2-3 cups broth
1 sprig rosemary, pine leaves removed
Salt and pepper to taste
2-3 cups baby or chopped carrots
2 tablespoons ground ginger
One bag frozen cranberries
Water to cover cranberries
1/2 cup sugar
1. Boil cranberries in water and sugar in a covered pot until they start popping. Let cool.
1. Saute garlic and shallots in oil until soft. Add rosemary pine needles, mushrooms and turkey and saute until mushrooms release water. Add broth and simmer a little while.
2. Meanwhile boil carrots in water and ginger until soft. Blend with a hand blender. Add to turkey mixture.
I am entering this dish in the Souper Sundays over at Kahakai Kitchen.