Bc Turkey Stew In Bread Bowl |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe was adapted from the BC Turkey Growers Association. I love it's simplicity and taste. It is just a good using chicken. It is better the next day. Just don't put it in the bread bowl if saving left overs. Ingredients:
500 g turkey breast, cubed |
2 tbsp all purpose flour |
3 tbsp veg oil |
2 tbsp butter |
3 onions, chopped |
2 celery stalks, cubed |
2 large carrots, cubed |
2 potatoes, cubed |
1 clove garlic, minced |
1 tbsp fresh rosemary, chopped |
2 cups fresh button mushrooms |
2 cups dry white wine |
1 cup of chicken stock |
1/2 cup 18% cream |
salt & pepper to taste |
4 large kaiser buns |
flour |
Directions:
1. Dust turkey with flour.
2. In a large, heavy-bottom pot, heat oil and butter over medium-high heat.
3. Add turkey and saute on all sides until lightly browned. Remove turkey and set aside.
4. Add onions, celery, carrots, potatoes, garlic and rosemary.
5. Saute for 10 minutes or until onions become transparent.
6. Return turkey to the pot and add white wine and chicken stock. Cover and simmer for 20 minutes or until vegetables are tender.
7. Stir in cream and season to taste.
8. Slice the top third of the kaiser bun off.
9. Hollow the bottom of the bun out, leaving a 1/4 inch bread crust to form a bowl.
10. 4. Fill each bun with stew, place lid on top and serve.
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