BOWS
Need a fresh idea to put your spring harvest to work? Give this hearty dish a go. Wild turkey, fresh veggies, and a solid dose of thick cut bacon. The perfect application for fresh turkey breasts.
Prepare
MAKES 4 SERVINGS
Prep Time: 10 minutes | Cook Time: 1 hour, 15 min.
INGREDIENTS |
| 1 tablespoon butter |
| 4-5 strips thick cut bacon, sliced |
| 1 split turkey breast, skin removed |
| 1 leek, sliced thin |
| 2 carrots, cut into large pieces |
| 2 stalks celery, diced |
| 1 teaspoon thyme leaves |
| 1 teaspoon rosemary |
| 2 cloves garlic, minced |
| 2 tablespoon flour |
| 5 cups chicken or turkey stock |
| 2 potatoes, cut into large pieces |
| 1 tablespoon fresh chopped parsley |
| Salt and pepper to taste |
| 1/4 cup white wine |
| 1/3 cup heavy cream |
Get Cooking
- Heat a large Dutch Oven over medium heat and cook the bacon in 1 tbsp of butter. Remove bacon with a slotted spoon and set aside. Remove skin from split turkey breast and season generously with salt and pepper. Sear turkey breast until golden brown on both sides. Remove the turkey from the Dutch Oven and set aside. Remove excess fat, reserving 2 tbsp in the pot and add sliced leeks, carrots, celery, thyme and rosemary. Cook for 5 minutes over a medium-low heat. Add minced garlic and cook for 1 minute.
- Add 2 tbsp of flour to the vegetables and mix. Deglaze the pot with ¼ cup of white wine then slowly add the stock, making sure to scrape the bottom of the pot to prevent burning. Bring mixture to a boil then add salt and pepper to taste.
- Add potatoes, turkey and bacon back to the pot and cook covered in the oven at 350 for 45 minutes.
- Remove split turkey breast from the pot, add to a small bowl to shred and remove the breast plate/bones. Add shredded turkey back to the pot and cook uncovered for 15 minutes. Add heavy cream once stew is cooked and sprinkle with chopped parsley upon serving.
- Grab a few bowls, and serve to your friends and family!
