Tomato Turkey Stew With Gremolata Recipes

HEARTY TURKEY STEW WITH VEGETABLES

Steps:

• Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
• Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

TOMATO-TURKEY STEW WITH GREMOLATA

Steps:

• To make the stew: In 3-quart saucepan, heat oil over medium-high heat. Add green onions, carrots, garlic, celery and lemon peel. Cook and stir 2 minutes. Add turkey; cook and stir 10 minutes or until lightly browned.
• Add tomatoes (with juice), wine, lemon juice, Italian herb seasoning, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Uncover and simmer 10 minutes longer or until sauce thickens.
• To make the gremolata: In small bowl, stir together parsley, lemon peel, garlic and salt. Sprinkle over each serving of stew.

TURKEY OSSO BUCO WITH PARSLEY AND ROSEMARY GREMOLATA

Steps:

• For the Turkey Osso Bucco: Preheat the oven to 375 degrees F. Pat the turkey with paper towels to dry and ensure even browning. Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
• In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
• In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes. Stir in the tomato paste and cook for 1 minute. Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes. Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture. Bring the liquid to a boil over medium-high heat. Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
• Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
• To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.

TOMATO TURKEY SOUP

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

TURKEY TOMATO STEW WITH ONIONS

Steps:

• Heat oil in large pot. Saute onions 3 minutes. Add turkey and spices. Saute 3 minutes. Add remaining ingredients. Increase heat to high and bring to boil. Once it reaches boiling, reduce heat to medium-low, cover and simmer 15 minute Uncover and heat 5 min or until desired thickness is reached.
• Season with salt and pepper.
• *Note: original recipe does not call for garam masala, but rather pumpkin pie spice. I also dropped the oil from 6T to 1 1/2 T as that seemed sufficient.*.

TURKEY OSSO BUCCO WITH GREMOLATA (COURTESY GIADA DE LAURENTIIS)

Steps:

• Preheat the oven to 375°F.
• Pat the turkey with paper towels to dry and ensure even browning.
• Season the turkey with salt and pepper. Dredge the turkey in the flour to coat.
• In a heavy roasting pan large enough to fit the turkey in a single layer, heat the oil over medium heat. Add the turkey and cook until brown on both sides, about 6 minutes per side. Transfer the turkey to a plate and reserve.
• In the same pan, add the onion, carrot, and celery. Season vegetables with salt. Cook until the vegetables are tender, about 6 minutes.
• Stir in the tomato paste and cook for 1 minute.
• Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
• Return the turkey to the pan. Add enough chicken broth to come 2/3 up the sides of the turkey. Add the herb sprigs, bay leaf, and cloves to the broth mixture.
• Bring the liquid to a boil over medium-high heat.
• Remove the pan from the heat. Cover the pan tightly with foil and transfer to the oven. Braise until the turkey is fork-tender, turning the turkey after 1 hour.
• Meanwhile, for the Gremolata: Combine the chopped parsley, lemon zest, garlic, minced rosemary, and a pinch of salt and freshly ground black pepper in a bowl. Cover and reserve until serving the turkey.
• To serve, transfer the turkey to shallow serving bowls. Season the sauce to taste with salt and pepper. Ladle the sauce over the meat. Sprinkle each piece of turkey with a large pinch of Gremolata. Serve immediately.