Ingredients
Scale
- 300 g or 1 large onion, chopped
- 15 ml or 1 tbsp olive oil
- 150 g or 3 large celery stalks, chopped
- 225 g or 3 large carrots, peeled and chopped
- 1 garlic clove, minced
- 30 g or ¼ c instant-blending flour
- 1 litre or 4 c chicken or turkey stock
- 1.2 kg or 4 large red potatoes, peeled and diced into ½” pieces
- 15 ml or 1 tbsp olive oil
- 72 g or 1 c sliced cremini mushrooms
- 1 tsp kosher salt
- 60 ml or ¼ c white wine
- 400 g or 4 c leftover turkey, cut into ½” pieces
- 130 g or 1 c green peas, defrosted if frozen
Instructions
- In a large braising pot (cast iron or other heavy-bottom) over medium heat, warm 2 tbsp of olive oil and sauté the onion until soft and fragrant (about 3 minutes). Add the carrots, celery, garlic, and sauté until slightly softened (about 5 minutes). Sprinkle the flour over the vegetables and stir until well coated (about 2 minutes). Add the stock and stir until slightly thickened. Add the potatoes and let simmer, partially covered, for another half an hour, or until the vegetables are cooked.
- Meanwhile, In a medium skillet over medium heat, warm 1 tbsp olive oil. Add the mushrooms and sprinkle with salt. Stir until the liquid is released, then let them simmer, stirring infrequently until they brown (about 10 minutes). Do not over-stir, or they will not brown. When they are well browned, add the white wine to deglaze the pan and continue stirring until it is largely evaporated.
- Add the mushrooms, green peas and leftover turkey to the stew and let simmer until heated through (about 10 minutes). Serve with biscuits or cornbread.
- Cook Time: 45
Nutrition
- Serving Size: 8