Turkey Cider Stew Recipes

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HEARTY TURKEY STEW WITH VEGETABLES



Hearty Turkey Stew with Vegetables image

Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.

Provided by PIPPYMOE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced

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.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 33.6 g, Cholesterol 178.9 mg, Fat 12.7 g, Fiber 5 g, Protein 59.9 g, SaturatedFat 5.6 g, Sodium 705.6 mg, Sugar 5.9 g

TURKEY CIDER STEW



Turkey Cider Stew image

This is a hearty stew that is perfect for cold winter nights. This recipe can be made with chicken or turkey. I generally make a couple batches of it with my leftover Thanksgiving turkey.

Provided by Gizmobear

Categories     Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup all-purpose flour
1/4 teaspoon garlic salt
2 cups cooked turkey
1 tablespoon oil
1 medium onion, quartered, sliced
1 1/2 cups apple juice or 1 1/2 cups apple cider
2 cups cubed peeled sweet potatoes (1/2-in)
2 (14 1/2 ounce) diced tomatoes
1 teaspoon dried basil leaves
2 cups water

Steps:

  • In large plastic bag, combine flour and garlic salt. Add the turkey and shake until coated.
  • In a skillet, sauté onions stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking.
  • Stir in remaining apple juice, sweet potatoes, tomatoes, basil, water and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 326.5, Fat 7.6, SaturatedFat 1.6, Cholesterol 53.2, Sodium 104.6, Carbohydrate 40.6, Fiber 5.4, Sugar 18.3, Protein 24.6

CIDER ROAST TURKEY



Cider roast turkey image

Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table

Provided by Jane Hornby

Time 4h15m

Number Of Ingredients 9

4.5-6kg/10-13lb turkey , giblets removed and kept
450g stuffing
2 leeks , trimmed and halved
2 carrots , halved
50g butter , softened
300ml dry cider
300ml dry cider
600ml chicken stock
2 tbsp quince or redcurrant jelly

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Wash and dry the turkey, removing any feathers. Pull out the giblets and the neck, then set aside. Lift up the skin that covers the neck opening, then stuff the stuffing up and under the skin, securing it tightly underneath with a skewer or two cocktail sticks. Weigh the stuffed turkey, then calculate the cooking time, allowing 40 mins per kg (20 mins per lb).
  • Put the leeks and carrots along the bottom of a roasting tin in a single layer - this will make a trivet for the turkey to sit on and add flavour to the gravy. Add the neck to the tin. Sit the turkey on top and coat the breast all over with butter. Pour in the cider, cover with foil, then roast according to your timings. Keep checking the tin - if the vegetables look like they're burning, add a splash of water or cider. At 30 mins before the end of cooking, remove the foil and season generously.
  • To test that the turkey is ready, pierce the thigh through its thickest part; the juices should run clear. Take the turkey out and leave to rest, covered with a clean tea towel. Can leave to rest for up to 1 hr. Now make the gravy. Drain the fat and juices from the tin into a jug, discarding the veg and the neck. Place the tin over a flame, then pour in the cider, scraping up the flavour-filled crusty bits with a wooden spoon. Reduce the cider by half, then strain into a saucepan (this will save you hob space later).

Nutrition Facts : Calories 704 calories, Fat 32 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 82 grams protein, Sodium 1.77 milligram of sodium

TURKEY STEW



Turkey Stew image

Excellent use of leftover Thanksgiving turkey meat. Like many people, I have spent countless hours searching for unique and appealing ways to serve left-over turkey for the several days that followed our huge Thanskgiving feast. After trying several different soups and stews, my husband and I combined all the things we liked best about our favorite recipes and came up with this wonderful turkey stew recipe. It's our favorite, and the only turkey stew that we even eat anymore.

Provided by Northwestgal

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

1 chicken bouillon cube
1 cup hot water
2 cups cooked turkey
1 large turkey bone
2 large carrots, cut into 1/2 inch pieces
4 stalks celery, cut into 1/2 inch pieces
1 small onion, chopped
1 tomatoes, chopped
3 tablespoons flour
1/2 cup uncooked white rice
1/2 cup uncooked wild rice
2 teaspoons parsley
2 teaspoons oregano
4 cups water
1/2 teaspoon salt (more or less, to taste)
1/2 teaspoon pepper (more or less, to taste)

Steps:

  • Dissolve the bouillon in the hot water to make a broth; set aside.
  • Place the turkey meat, turkey bone, all the vegetables, flour, both rices, spices and chicken broth in a large kettle or Dutch oven
  • Add as much of the 4 cups water as you prefer for desired consistency. Season with salt and pepper.
  • Simmer over low heat for 30 to 45 minutes, or until the carrots and celery are tender and the turkey meat is heated through.
  • Remove the turkey bone before serving stew.
  • NOTE - you can easily use pasta in place of the rice. Just omit both the white and wild rices, and add about 1 cup uncooked egg noodles (or other pasta).
  • TIP - I like to use a combination of white and dark meat when making this turkey stew, as I think it produces a much tastier stew. But you could easily use only white or only dark meat, to suit your taste buds.
  • TIP - if you're watching your sodium intake, you can easily omit the chicken buillon cube in hot water and replace it with 1 cup of low-sodium canned chicken broth. For our health, we should consider this option but we are die-hard fans of this recipe and haven't been able to bring ourselves to do that -- at least not yet!

Nutrition Facts : Calories 223.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 35.5, Sodium 433.3, Carbohydrate 30.9, Fiber 3, Sugar 3.1, Protein 18

CIDER STEW



Cider Stew image

I got this recipe a long time ago from a book called, "Great Recipes From The New York Times." It's one of my most requested recipes. The sauce is delicious, especially sopped up with some fresh, crusty bread, and I always double the sauce and seasoning ingredients when I make it. The stew comes out great anytime, but even moreso during apple season when fresh cider is available, since the better the cider, the better the stew. Hope you enjoy it. (Note that the recipe calls for bacon grease. However, I prefer using a half and half mixture of vegetable or olive oil and butter).

Provided by Charmed

Categories     Stew

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons olive oil (see note)
1 1/2 tablespoons butter (see note)
3 large onions, sliced
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon thyme
2 lbs stewing beef
pepper
1 tablespoon ketchup
2 cups good quality apple cider
3 large potatoes, cut in chunks
3 large carrots, sliced thick

Steps:

  • On a medium to medium-high heat, in a large skillet or dutch oven with a cover, heat the fat and cook the onions until browned.
  • While the onions are browning, mix the flour with the salt, pepper and thyme.
  • When onions are browned, remove them from the pan, set aside, and add the beef.
  • When the beef browns, replace the onions and add the flour mixture.
  • Stir to coat all.
  • Add the cider and ketchup, and bring to a boil, stirring occasionally.
  • Then lower the heat and simmer for 1 1/2 hours more, stirring occasionally and skimming the top of the stew if necessary.
  • Add the potatoes and carrots and simmer another 30 to 45 minutes, until the vegetables are tender.
  • NOTE: The original recipe called for 3 tbs. bacon grease, but I prefer not using that. The butter and olive oil mixture gives excellent results.
  • Also, I always double the sauce& seasoning ingredients. If you decide to also, don't forget to double the onions, oil, butter and flour also.

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