Servings: 
10
Ethnicity: 
American
Preparation Method: 
Saute
Product Type: 
Turkey Thighs
Turkey Broth

Nutrition Facts

  • Total Calories 860
  • Calories from Fat 430
  • Total Fat 49 g
  • % Daily Total Fat 75
  • Saturated Fat 18 g
  • % Daily Saturated Fat 90
  • Cholesterol 260 g
  • % Daily Cholesterol 87
  • Sodium 800 mg
  • % Daily Sodium 33
  • Total Carbohydrates 66 g
  • % Daily Total Carbohydrates 22
  • Dietary Fiber 7 g
  • % Daily Dietary Fiber 28
  • Sugars 9 g
  • Protein 38 g
  • % Daily Protein 100
  • % Daily Vitamin C 80
  • % Daily Calcium 15
  • % Daily Iron 45

Tavern Turkey Stew with Fried Oysters

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

BONELESS, SKINLESS TURKEY THIGHS, cut into 2-inch cubes:
3 Pounds
shallots, chopped:
4 Medium
garlic, chopped:
4 Cloves
fresh basil, chopped:
1/4 Cup
fresh parsley, chopped:
3 Tablespoons
fresh thyme:
1 Tablespoon
olive oil, divided:
3/4 Cup
leek, white section only, well rinsed & cut into 2-inch strips:
1
flour:
1/2 Cup
yellow onions, diced:
3 Medium
celery, diced:
4 Ribs
carrots, diced:
3 Large
dry sherry:
1/2 Cup
TURKEY STOCK:
1 Quart
bay leaf:
1
demi-glace:
2 Cups
unsalted butter:
1/2 Pound
red cabbage, shredded:
2 Cups
zucchini, halved lengthwise and sliced:
2 Medium
yellow squash, halved lengthwise and sliced:
2 Medium
tomato, chopped:
1/2 Cup
salt & freshly ground black pepper:
To Taste
yellow cornmeal:
1-1/2 Cups
all-purpose flour:
1/2 Cup
eggs, lightly beaten:
4 Large
Bluepoint oysters, shucked:
20 Extra-large
vegetable oil:
1 Quart
egg noodles cooked and drained:
As Needed
lemons, cut into wedges:
2
Turkey Stew

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

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

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