Creamy Turkey Stew in a Bread Bowl
Makes: 4 Servings
- 1 lb (500 g) Ontario turkey, cut into cubes
- 2 tbsp (25 mL) all purpose flour
- 3 tbsp (45 mL) oil
- 2 tbsp (25 mL) butter
- 3 onions, chopped
- 2 celery stalks, sliced
- 2 large carrots, sliced
- 2 parsnips, sliced*
- 1 garlic clove, minced
- 1 tbsp (15 mL) fresh rosemary, chopped
- 2 cups (500 mL) fresh button mushrooms
- 2 cups (500 mL) dry white wine
- 1 cup (250 mL) chicken stock
- 1/2 cup (125 mL) 18% cream
- salt and pepper
- 4 large Kaiser buns
Dust turkey with flour. In a large heavy-bottom pot, heat oil and butter over medium-high heat. Add turkey and sauté on all sides until lightly browned. Remove turkey and set aside. Add onions, celery, carrots, parsnip, garlic and rosemary. Sauté for 10 minutes or until onions become transparent. Return turkey to the pot and add white wine and chicken stock. Cover and reduce to simmer. Cook for 20 minutes or until vegetables are tender. Stir in cream and season to taste.
Slice the top third of the Kaiser bun off. Hollow the bottom of the bun out, leaving 1/4 inch of bread and crust to form a “bowl”. Fill each bun with stew, place lid on top and serve!
*If you don’t wish to use parsnips, two medium potatoes, peeled and diced, may be used as a substitute.
