Post Christmas Blizzard Turkey Stew
East coast got hit HARD! New Jersey was declared state of EMERGENCY and I saw at least 5 car accidents on the road yesterday. After a good hour and a half of shoveling our driveway this morning, I made my turkey stew with fresh homemade pasta.
Hope everyone stayed warm! Here’s the Recipe~
Turkey Red Wine Stew
1 med red onion, roughly diced
1 med white onion, roughly diced
4 stalks of celery, roughly diced
4 small carrots, skin peeled off & roughly diced
6 cloves of garlic, skin peeled off
1 Tbsp of finely diced ginger
2 Turkey drumsticks
2 bay leaves
2 cups of Red wine
2 cups of water
2 Tbsp Salt
1 Tbsp Brown Sugar
2 Tbsp of worcestershire sauce
1 tsp of black pepper
4 med. sized potatoes, 1/2 inch dice
finely chopped parsley for garnish
1. Place all the ingredients in the pressure cooker except for potatoes and parsley. Cook under high heat for 15 min. and cook for another 50 min. in med. low heat. (If you don’t have pressure cooker, you can use dutch oven instead and place it in the 300 degrees oven for 3 hours with a lid on.)
2. Take the pressure cooker off the heat and open the lid and take 2 bay leaves out and throw it away & 2 turkey drumsticks out and set it a side.
3. Using hand mixer or food processor, blend the stew and vegetables in a pot. When all the vegetable chunks are blended well, bring the mixture up to high heat without a lid and add potatoes to the stew mixture and lower the heat to med. low.
4. Remove the bones and skin off of the turkey, place the meat back into the pot and simmer in med. low heat for 30 min.
Serve the stew hot over rice, pasta or polenta and garnish it with parsley. ENJOY!