Tavern Turkey Stew With Fried Oysters

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless skinless turkey thighs - cut 2" cubes
4 lbs	1816g / 64oz	Shallots - chopped (medium)
4		Garlic cloves - chopped
1/4 cup	36g / 1.3oz	Chopped fresh basil
3 tablespoons	45ml	Chopped fresh parsley
1 tablespoon	15ml	Fresh thyme
3/4 cup	177ml	Olive oil
1		Leek, white part only - well rinsed, and
		Cut into 2" strips for garnish
1/2 cup	31g / 1.1oz	All-purpose flour
3 cups	187g / 6.6oz	Yellow onions - diced (medium)
4		Celery ribs - diced
3		Carrots - diced (large)
1/2 cup	118ml	Dry sherry
4 cups	948ml	Chicken stock
1		Bay leaf
2 cups	474ml	Demi-glace, homemade or storebought
2 cups	474ml	Shredded red cabbage
2 cups	474ml	Zucchini - halved lengthwise, (medium)
		And sliced
2		Yellow squash - halved lengthwise (medium)
		And sliced
1/2 lb	227g / 8oz	Unsalted butter - (2 sticks)
1/2 cup	31g / 1.1oz	Chopped tomato
		Salt - to taste
		Freshly-ground black pepper - to taste
		Herbed Spaetzle II - (see recipe)
		Cornmeal Fried Oysters - (see recipe)

Recipe Instructions

In a large mixing bowl, combine the turkey cubes, shallots, garlic, basil, parsley, thyme, and 2 tablespoons of the oil. Cover with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 6 hours or overnight.

Pour 1/4 cup of the oil into a large saucepan. Heat the oil over high heat to 350 degrees. Add the leek and cook for 1 minute, until golden brown, being careful no to let the hot oil splatter. Using a slotted spoon, remove the leek from the oil and place on a paper towel to absorb any excess oil. Reserve.

Remove the turkey cubes from the marinade, discarding the marinade. Pat the turkey dry with paper towels and place in a medium mixing bowl. Sprinkle the flour over the turkey cubes and toss to coat thoroughly.

In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat for 5 minutes, until brown. Add the onions, celery, and carrots, and saute for 5 to 8 minutes, until the vegetables are crisp tender.

Add the sherry to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Reduce the heat to medium and cook, until the liquid is reduced by 1/2, about 30 minutes. Add the chicken stock and bring to a boil over high heat. Add the bay leaf. Reduce the heat and simmer, until liquid is reduced by 1/2. Add the demi-glace and bring to a boil over high heat. Remove from the heat.

In another large skillet, saute the red cabbage, zucchini, and yellow squash in the butter and remaining oil over medium heat for 5 minutes, until the vegetables are soft. Add the tomato and saute for 2 minutes more, until the tomato is soft. Gently stir the vegetable mixture into the turkey mixture.

Serve the stew over Herbed Spaetzle or egg noodles. Garnish with Cornmeal Fried Oysters and the reserved fried leeks.

This recipe yields 10 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9650) - from the TV FOOD - NETWORK

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