Turkey Stew Over Potato Cakes

Recipe Ingredients

2 tablespoons	30ml	Butter
2 cups	125g / 4.4oz	Small-diced onions
1 cup	110g / 3.9oz	Small-diced celery
1 cup	110g / 3.9oz	Small-diced carrots
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	15g / 0.5oz	Flour - plus
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Chopped garlic
1 cup	237ml	Assorted left-over cooked vegetables,
		Like corn, green beans and peas
4 cups	948ml	Beef stock or turkey stock
4 cups	250g / 8.8oz	Shredded left-over turkey meat
2 cups	474ml	Left-over mashed potatoes
1		Egg
1/4 cup	59ml	Milk - (to 1/2 cup)
2 tablespoons	30ml	Olive oil
		Bayou Blast - see * Note
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning" recipe which is included in this collection.

In a large saute pan, over medium heat, melt the butter. Add the onions, celery and carrots. Season with salt and pepper. Saute for 4 to 6 minutes. Dust the vegetables with 2 tablespoons of the flour. Continue to cook for 2 minutes. Stir in the garlic and left-over vegetables. Season with salt and pepper. Stir in the stock. Add the turkey meat. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 25 to 30 minutes. Remove from the heat.

In a mixing bowl, combine the left-over potatoes, egg and flour. Add enough milk to make a thick batter. Season with salt and pepper. In another large saute pan, heat 1 tablespoon of the oil. When the oil is hot, drop the batter, 2 heaping tablespoons at a time, into the pan. Cook the cakes in batches. Cook until the cakes are golden on both sides. Repeat until all of the oil and batter is used. Drain the cakes on paper towels. Sprinkle with Bayou Blast.

To serve, place two cakes in the center of each serving plate. Spoon the stew over the cakes. Garnish with parsley.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B81)

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