Anyone got a good recipe for Turkey Stew?

[caller]

Okay, what bits of the bone the wife hasn't just chewed on with a fiery chilli mix will join the giblet and other bits and bobs in creating a stock as a basis for a stew.

Just wondered what ideas are out there to add to the stock apart from leftover white and 'brown' meat? Carrots, parsnip, onion, sweetcorn, spuds, mushrooms, pearl barley, chilli?

Just wondered if there were some home grown recipes worth exploring? I'm not looking for a thick stew, but will use some flour, or cornflour to thicken it as little.

Thanks!

[crazy88]

Leeks,a bit of ham or bacon,white wine or cider ,mustard .Cook as long as possible then bubble what you wish to serve in a wok and add cream .Serve on a decent nutty brown rice .If you don,t like the idea of the cream then drop the white wine/cider for dark beer and a chicken oxo and stir in a good glug of whisky before serving .The glug of whisky is new to me from a chef friend .Works great in the kettle kitchen goulash soup with a little white pepper as well .

Crazy 88

[margaretcarnes]

Not the sort of thing you get an actual recipe for really Caller - more of a 'hand me down' family thing. But I use mixed pulses rather than just pearl barley, sling in a few bay leaves, plenty of black pepper. The odd leek is fine too, and mooli is a good alternative to parsnip/turnip.
Corn isn't really a traditional stew ingredient, but a few mushrooms are fine - the big flat field mushrooms will darken the stew colour a bit too. Thai straw mushrooms won't.
You don't need a thickening agent like flours. With long slow cooking they tend to make the stew 'stick'. Leave it to the spud and pulses to do the thickening.
Booze wise - ale is fine in a beef stew. Wines/brandies are more for French concoctions and rabbit or game. For turkey, if you feel the need for alcohol content, I'd try a dry white. To be honest though I've tried sloshing wines into sauces and never really noticed the difference! And a turkey stock made from the carcass has quite a strong flavour anyway.

[Georgy Porgy]

Mags, you sound just like my Mum!

[hhfarang]

Garret out at the Dizzy Dolphin has a good recipe... had some there after Thanksgiving.

[lomuamart]

Leeks,a bit of ham or bacon,white wine or cider ,mustard .Cook as long as possible then bubble what you wish to serve in a wok and add cream .Serve on a decent nutty brown rice .If you don,t like the idea of the cream then drop the white wine/cider for dark beer and a chicken oxo and stir in a good glug of whisky before serving .The glug of whisky is new to me from a chef friend .Works great in the kettle kitchen goulash soup with a little white pepper as well .

Crazy 88

I like the idea of leeks and bacon. I'd forgotten about those to make a farmhouse stew.

[caller]

Thanks for the many ideas, I also toy'd with the idea of sticking a star anise in, and then adding noodles and pak choi or something to placate the missus, but have decided traditional it will be, but some good tips above to add to what I had thought of.

Mags, I agree about the corn and will ditch that, but what is 'mooli'?

What about the gammon cooked on Christmas day, still loads left, will that be a good replacement for bacon?

[margaretcarnes]

Hi Caller - mooli is also known as chinese radish. Its the white veg that looks like a very big carrot - but err.. white.
IMO you're right to stick with traditional - why not just let the wife add her own Thai condiments - nam phla, chilli etc - to taste, as she would with noodle soup?

BTW I am pleased to announce that Georgy P is not my son! although I'm sure he's a very nice person, and very likely young enough to have been my son, and his real Mum sounds a good 'un too

[caller]

Thanks Mags, I know what you mean now!

Well, I did traditional, just like mama used to make, sort of. The stock was great and I just added one sliced leek, carrot and onion, the last of a pack of frozen peas, mushrooms, pearl barley, fresh parsley, a bayleaf and more black pepper, oh - and white and 'brown' leftover Turkey meat and I diced (largeish) a good whack of the smoked Gammon I roasted on Christmas Day. I did add a touch of chilli for a bit of heat and it worked really well as it didn't overpower anything and so well that the missus had two full helpings one after the other! I had some crusty bread with mine.

Today, whilst I was seriously freezing my socks off at Craven Cottage contemplating the meaning of life, the missus finished off what was left, but added some more chilli and rice noodles!! Ah well!

Many thanks for every one's input.

[margaretcarnes]

I like the idea of the smoked gammon. Must try it. I've also got a recipe for a great pea soup from Hans at the Breakfast Club to try when the Xmas stuff is over and done with!

[Khundon1975]

Okay, what bits of the bone the wife hasn't just chewed on with a fiery chilli mix will join the giblet and other bits and bobs in creating a stock as a basis for a stew.

Just wondered what ideas are out there to add to the stock apart from leftover white and 'brown' meat? Carrots, parsnip, onion, sweetcorn, spuds, mushrooms, pearl barley, chilli?

Just wondered if there were some home grown recipes worth exploring? I'm not looking for a thick stew, but will use some flour, or cornflour to thicken it as little.

Thanks!

caller

Try using the starch in the spuds as a thickening agent, then you wont have the cornflour taste in the stew.

[caller]

Hi Don - I took Mags advice and didn't bother with any thickener, she was right, it wasn't needed!

[Khundon1975]

Hi Don - I took Mags advice and didn't bother with any thickener, she was right, it wasn't needed!

Hope you saved her some.

[caller]

Hi Don - I took Mags advice and didn't bother with any thickener, she was right, it wasn't needed!

Hope you saved her some.

Nope - the missus ate it!

[Khundon1975]

Hi Don - I took Mags advice and didn't bother with any thickener, she was right, it wasn't needed!

Hope you saved her some.

Nope - the missus ate it!

I just finished making a very large pot of ground beef tomatoe ragu.
My wife does'nt eat beef