Yield: 10 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: American   Meal Type: Soup, Stew, Chili, Main Course, Entrée   Preparation Method: Saute   Product Type: Turkey Thighs, Turkey Broth

Turkey Stew

3 Pounds BONELESS, SKINLESS TURKEY THIGHS, cut into 2-inch cubes

4 Medium shallots, chopped

4 Cloves garlic, chopped

1/4 Cup fresh basil, chopped

3 Tablespoons fresh parsley, chopped

1 Tablespoon fresh thyme

3/4 Cup olive oil, divided

1 leek, white section only, well rinsed & cut into 2-inch strips

1/2 Cup flour

3 Medium yellow onions, diced

4 Ribs celery, diced

3 Large carrots, diced

1/2 Cup dry sherry

1 Quart TURKEY STOCK

1 bay leaf

2 Cups demi-glace

1/2 Pound unsalted butter

2 Cups red cabbage, shredded

2 Medium zucchini, halved lengthwise and sliced

2 Medium yellow squash, halved lengthwise and sliced

1/2 Cup tomato, chopped

To Taste salt & freshly ground black pepper

In a large mixing bowl, combine turkey cubes, shallots, garlic, basil, parsley, thyme and 2 tablespoons oil. Cover and marinate in the refrigerator, stirring occasionally, at least 6 hours. Pour ¼ cup of the remaining oil into a large saucepan. Heat oil over high heat to 350 degrees F. Add leek strips and fry for 1 minute, until golden brown. Use a slotted spoon to remove leek strips from oil and drain well. Reserve for garnish. Remove turkey cubes from marinade, discarding the marinade. Pat turkey dry with paper towels and place in a medium mixing bowl. Sprinkle flour over turkey cubes and toss to coat thoroughly. In a large skillet, cook turkey in 2 tablespoons of the remaining oil over high heat for 5 minutes, until brown. Add onions, celery and carrots: sauté for 5-8 minutes, until vegetables are crisp tender. Add sherry to deglaze the pan, loosening any browned bits. Reduce heat to medium and cook, until liquid is reduced by ½, about 30 minutes. Add stock and bring to a boil over high heat. Add bay leaf. Reduce heat and simmer until liquid is reduced by ½. Add demi-glace and bring to a boil over high heat. In another large skillet, over medium heat, combine butter and remaining oil. Add red cabbage, zucchini and yellow squash and sauté until soft. Add tomato and sauté for 2 more minutes until tomato is soft. Gently stir vegetable mixture into turkey mixture.

Cornmeal Fried Oysters

1-1/2 Cups yellow cornmeal

1/2 Cup all-purpose flour

4 Large eggs, lightly beaten

20 Extra-large Bluepoint oysters, shucked

1 Quart vegetable oil

Place cornmeal, flour and eggs in 3 separate dishes. Dip each oyster, first into flour, then egg, then cornmeal. Coat evenly. Place coated oysters on a rack and refrigerate until ready to fry. Heat vegetable oil to 350 degrees F. Fry oysters, a few at a time, for 2 minutes, until golden. Drain well.

Service

As Needed egg noodles cooked and drained

2 lemons, cut into wedges

Serve turkey stew over egg noodles and top with fried oysters. Garnish with lemons.

Recipe Source: Recipe was developed by Chef/Owner Walter Staib of the City Tavern in Philadelphia. Chef Staib presented this recipe on the Television Food Network.

Nutrition Facts Calories 860   Calories from Fat 430 % Daily Value* Total Fat 49g 75% Saturated Fat 18g 90% Cholesterol 260mg 87% Sodium 800mg 33% Total Carbohydrate 66g 22% Dietary Fiber 7g 28% Sugars 9g   Protein 38g   Vitamin A 100% Vitamin C 80% Calcium 15% Iron 45% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4