Turkey and Mushroom Stew with Ancho Chiles and Winter Vegetables
by Jordan Lichman
Prep time: 3 hours
Portions: 12
Shelf Life: 6 days
Vegetarian: No
Ingredients:
Turkey Breast, cut into 1 inch cubes - 2 pounds
Vegetable Oil - 2 Tablespoons
Smoked Turkey Legs, meat pulled from bones, chopped - 2 Each
Button Mushrooms, quartered - 5 each
Parsnips (sub. Carrots), peeled, large dice - 2 each (about 1 cup)
Celery root, peeled, large dice - 1 each (about 1.5 cups)
Onion, yellow, large dice - 1 each
Garlic, chopped - 4 cloves
Tomatoes, diced - 1 regular can (14 oz. or so)
Ancho Chili powder (most unlabeled chile powder is Ancho) -- ¼ cup - ½ cup depending on taste
Thyme, dried - ½ teaspoon
Rosemary, dried - ½ teaspoon
Chicken or Turkey Broth - 3 cups
Salt & Pepper to taste
Optional:
Parsley, fresh 3 Tablespoons
Sour Cream, Low fat 1 Tablespoon per serving
Tortilla or Pita Chips 4-6 pieces per serving
Directions:
1. In a large skillet or pot over medium high heat, brown turkey breast meat on all sides.
2. Add remaining ingredients, and cook uncovered over low heat for 2.5 hours or until thickened. Stir occasionally throughout cooking to avoid scorching.
3. Serve. Top with fresh chopped parsley, a dollop of sour cream, and some tortilla or pita chips, if desired.