Sunday, March 27, 2011

Turkey Stew

We've had a late season cold spell here, snow and all.  It's put my spring culinary yearnings on hold.  But what better way to clear out the freezer and pantry.  This turkey stew (or is it chili?) is hearty, warming, and quick to assemble.

  • Start with about 6 cups turkey stock with meat.
  • Season with salt, paprika, cayenne, oregano, and a dash of turmeric
  • Simmer the stock, reducing the liquid by about half.
  • Add one can of garbonzo beans and one can of cannelini beans.  You can, of course, use dried beans (soaked and added before the liquid was reduced) but I was going for easy.
  • Add 1 cup chopped onion.
  • Add 1 tbsp tomato paste and 1 tbsp flour mixed with water to thicken.
  • Simmer for about an hour.
  • 15 minutes before serving, add four stems of kale with the spine removed and torn into bite-sized pieces.  Adjust seasoning if necessary.
  • Serve with some hearty whole wheat bread and perhaps a dollop of greek yogurt if you're feeling adventurous.  Makes 4-6 servings.

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