1 lb turkey, cut into cubes
2 tbsp all purpose flour
3 tbsp oil
2 tbsp butter
3 onions, chopped
2 celery stalks, sliced
2 large carrots, sliced
2 parsnips, sliced
1 garlic clove, minced
1 tbsp fresh rosemary, chopped
2 cups fresh button mushrooms
2 cups dry white wine
1 cup chicken stock
1/2 cup 18% cream
salt and pepper
4 large Kaiser buns

1. Dust turkey with flour. In a large heavy-bottom pot, heat oil and butter over medium-high heat. Add turkey and sauté on all sides until lightly browned. Remove turkey and set aside. Add onions, celery, carrots, parsnip, garlic and rosemary. Sauté for 10 minutes or until onions become transparent. Return turkey to the pot and add white wine and chicken stock. Cover and reduce to simmer. Cook for 20 minutes or until vegetables are tender. Stir in cream and season to taste.
2. Slice the top third of the Kaiser bun off. Hollow the bottom of the bun out, leaving 1/4 inch of bread and crust to form a “bowl”. Fill each bun with stew, place lid on top and serve!

Serves 4

For more information, see Ontario Turkey.

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