Not only does this recipe work splendidly with turkey parts, but it can be frozen for future use and easily made into soup. So I guess that makes this a “Plan-Over,” after all. As with many turkey recipes, this one also works well with chicken breasts or thighs.
Farmhouse Turkey Stew:
2-½-to-3 lb. (1.3 kg) turkey parts, skin-on, bones removed
1 c. coarsely chopped onion
1-½ tsp. salt
1-½ tsp. poultry seasoning
3-½ c. chicken or turkey stock, divided (see Note)
1 chicken bouillon cube (or powdered or concentrated extract)
3 stalks celery, in 1-in. slices
8 small carrots, in 1-in. slices
4 large potatoes, cut into 8ths
½ c. all-purpose flour
1 c. frozen peas
Slice turkey into 2x2-in. pieces. Place turkey with skin and detached bones in large, heavy-based pot. Add onion, salt, poultry seasoning, 3 c. stock, and chicken bouillon cube or similar flavor extract. Bring just to the boil, immediately reducing heat to simmer. Cover, cooking on low 1-to-1-½ hr., until turkey is tender but not stringy.
Strain turkey parts and bones from pan. Remove skin, discarding together with bone. Cover and refrigerate turkey parts. Raise heat to medium, adding celery, carrots, and potatoes to stock in pot. Cover and simmer 12-to-15 min. until vegetables start to become tender but are not fully cooked.
Whisk flour into remaining stock until flour dissolves completely. Gradually add flour mixture to pot, whisking constantly until broth thickens and bubbles. Return turkey parts to pot, cooking an additional 3-to-5 min. Add frozen peas, cooking 1 min. longer. Serve at once.
Note: See Index for How to Make Stock (Poultry).
Tomorrow: Turkey Divan