entertaining by the bay

casual cooking and living

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Turkey Hunter's Stew
Serves 4-6

1 tablespoon unsalted butter
1 tablespoon olive oil
1 tablespoon garlic, chopped
6 tablespoons shallots, chopped
2 tablespoons rosemary, chopped
12 ounces assorted mushrooms, sliced
1/4 cup flour
1 tablespoon tomato paste
2 cups chicken broth
1 1/2 cups chardonnay herb gravy ( or whatever turkey gravy you have leftover)
1 bay leave
2 springs thyme
4 cups cooked turkey cubed
1/4 cup chopped parsley

Heat in a dutch oven butter and olive oil. Add garlic, shallots and rosemary and saute for about 5 minutes until softened. Add the mushrooms and saute for another 8 to 10 minutes until mushrooms are also softened and brown. To this add the flour and stir, saute for another minute then add the tomato paste , gravy , broth, bay leave and thyme. Bring to a boil, reduce heat and simmer covered for about 30 minutes. Add the turkey and cook long enough for the turkey to warm in the gravy. Add salt and pepper to taste. Garnish with chopped parsley. Serve immediately accompanied with egg noodles.