A Turkey Stew? Ewww, Grouse!

Well hello again. It has been several years since I lasted posted a recipe on this blog. I apologize to all who have waited for me to post something new and I look forward to catching up with some of my recipes. Rest assured, I am still a Chef and I am still at a golf course doing what I do and I still get to experiment on new recipes and new flavour combinations.

Thanksgiving has passed and maybe you have leftovers in your freezer. Even if you do not, here is a lovely stew recipe that is very appropriate for a lovely Sunday afternoon that will fill your lovely home with a lovely aroma that will warm the heart of even the most un-loveliest of people. And then will certainly put you to sleep after a hefty portion.

For this recipe, I recommend a blend of root vegetables of your preference, the freshest stock you can get your hands on and light coloured beans. The idea is to keep the stew a blonde stew so you may want to use your black turtle beans for a different recipe. I like to add chick peas (if you want to cook em yourself and have the time to do so, be my guest) and white navy beans but it is your recipe and I insist that you work within your beans.

Following the Turkey Stew is a basic Corn Bread recipe that I took from an old George Brown Textbook. Works well and easy to change. Since it has been 2 years since my last post, I may repeat some techniques from old posts. But I can't imagine anyone going over old posts of mine so I may be worrying over nothing. It's great to be back and I look forward to writing more posts and I anxiously await any feedback that any of you have to offer.

A Fair Coloured Turkey Stew

1 Large Vidalia Onion, diced
1 Stalk of Celery, diced
1 Stalk of Leek, white only diced
1 Parsnip, diced
1 Carrot, peeled and diced
1 Turnip, diced
3 Cloves of Garlic, crushed
Pinch of Cumin and Chili Powder
2 Cans of White Beans, (i.e. Navy), drained and washed
1 Can of Chick Peas
1.5 l (12 Cups) Chicken or Turkey Stock Approx.
750 g (about 3 cups) Cooked Turkey, or whatever you have leftover from Thanksgiving
Small bunch of Basil, chiffonade
2 Baking Potatoes, cut into small cubes
Salt and Pepper to Taste
Dab or Two of Butter

In a large pot, heat butter until frothy. Cook onion, carrot, celery and leek for five minutes. Add garlic and spices. Sweat for another few minutes.

Add turkey, beans and stock. Bring to a boil. Add potatoes and basil. Cover and cook for about 25 minutes at minimum, an hour would be better.

Serve with sour cream and corn bread. Serves 6 – 8.

Basic Corn Bread

350 g A.P. Flour, (1 ½ cups flour)
350 g Cornmeal, (1 ½ cups cornmeal)
2 Tbs. Sugar
1 Tbs. Baking Powder
1 Tsp. Salt
250 ml Milk
250 ml Sour Cream
125 ml Corn Oil
1 Egg

Preheat oven 375. Grease 9 inch pan. Whisk dry ingredients together. In separate bowl, combine wet ingredients. Fold wet into dry. Pour into 9 inch pan.

Bake for 35 minutes and let rest for 10. Cut into desired squares.

Serves 6 – 8.

 A Humble Chef's Tip: everything in the stew is cooked except the potatoes. Don't dice them to small or they'll disintegrate. Just big enough to fit on a spoon.