Ingredients Jump to Instructions ↓

  1. 3 pounds skinless, boneless turkey thighs, cut into 2-inch cubes

  2. 4 medium shallots, chopped

  3. 4 garlic cloves, chopped

  4. 1/4 cup chopped fresh basil

  5. 3 tablespoons chopped fresh parsley

  6. 1 tablespoon fresh thyme

  7. 3/4 cup olive oil

  8. 1 leek (white part only), well rinsed and cut into 2-inch strips, for garnish

  9. 3 medium yellow onions, diced

  10. 4 celery ribs, diced

  11. 3 large carrots, diced

  12. 1/2 cup dry sherry

  13. 4 cups (1 quart) chicken stock

  14. 1 bay leaf

  15. 2 cups demi-glace , homemade or storebought

  16. 2 cups shredded red cabbage

  17. 2 medium zucchini , halved lengthwise and sliced

  18. 2 medium yellow squash, halved lengthwise and sliced

  19. 1/2 pound (2 sticks) unsalted butter

  20. 1/2 cup chopped tomato Salt and freshly ground black pepper, to taste Herbed Spaetzle , recipe follows Cornmeal Fried Oysters, recipe follows

  21. 1 1/2 cups yellow cornmeal

  22. 1/2 cup all-purpose flour

  23. 4 eggs , lightly beaten

  24. 24 extra-large Bluepoint oysters, shucked

  25. 4 cups (1 quart) vegetable oil, for frying

  26. 2 lemons, each cut into 4 to 6 wedges, for garnish

  27. 1 cup all-purpose flour

  28. 2 large eggs

  29. 1 teaspoon chopped fresh parsley

  30. 1/2 teaspoon salt

  31. 1/2 teaspoon chopped fresh thyme

  32. 1/2 teaspoon chopped fresh rosemary

  33. 1/2 cup cold water

  34. 2 tablespoons unsalted butter

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine the turkey cubes, shallots, garlic, basil , parsley, thyme, and 2 tablespoons of the oil. Cover with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 6 hours or overnight. Pour 1/4 cup of the oil into a large saucepan . Heat the oil over high heat to 350 degrees. Add the leek and cook for 1 minute, until golden brown, being careful no to let the hot oil splatter. Using a slotted spoon, remove the leek from the oil and place on a paper towel to absorb any excess oil. Reserve. Remove the turkey cubes from the marinade , discarding the marinade. Pat the turkey dry with paper towels and place in a medium mixing bowl. Sprinkle the flour over the turkey cubes and toss to coat thoroughly. In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat for 5 minutes, until brown. Add the onions, celery , and carrots, and saute for 5 to 8 minutes, until the vegetables are crisp tender. Add the sherry to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Reduce the heat to medium and cook, until the liquid is reduced by 1/2, about 30 minutes. Add the chicken stock and bring to a boil over high heat. Add the bay leaf . Reduce the heat and simmer , until liquid is reduced by 1/2. Add the demi-glace and bring to a boil over high heat. Remove from the heat. In another large skillet, saute the red cabbage, zucchini, and yellow squash in the butter and remaining oil over medium heat for 5 minutes, until the vegetables are soft. Add the tomato and saute for 2 minutes more, until the tomato is soft. Gently stir the vegetable mixture into the turkey mixture. Serve the stew over Herbed Spaetzle or egg noodles . Garnish with Cornmeal Fried Oysters and the reserved fried leeks. Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster , first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry. Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time. Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges. Yield:4 to 6 servings In the bowl of an electric mixer , mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined. Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 2 minutes, until spaetzle float , stir occasionally. Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately. Yield: 4 servings


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