COMMENT:
The turkey and ham can be taken from leftovers remaining from the
Thanksgiving Day lunch. If you do not have all of the meats on your
table, substitute and equal amount of which ever you have.
INGREDIENTS:
- 3 cups turkey, diced
- 3 cups ham, diced
- 3/4 cup vegetable oil
- 3/4 cup flour
- 2 cups onions, diced
- 1 cup celery, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 tbsp garlic, minced
- 2 quarts chicken stock
- 2 tbsps basil, chopped
- 1 tbsp thyme, chopped
- 2 cups potatoes, diced
- 1 cup carrots, diced
- 1 cup green onions, sliced
- 1/4 cup parsley, chopped
- salt and pepper to taste
METHOD:
The turkey and ham should be cubed from the leftovers remaining
from the Thanksgiving Day meal. In a heavy bottom black iron pot,
heat oil over medium - high heat. Add flour and using a wire whisk,
stir until golden brown roux is achieved. Add onions, celery, bell
pepper and garlic. Saute 3 - 5 minutes or until vegetables are wilted.
Add meats and blend into the roux mixture. Add hot stock, one ladle
at a time until stew - like consistency is achieved. Add basil and
thyme. Bring to a rolling boil. Reduce to simmer and cook approximately
15 minutes. Add potatoes, carrots, green onions and parsley. Return
to a simmer and season to taste using salt and pepper. Cook until
potatoes are tender, adding additional stock if necessary to retain
consistency.
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