Memorial Day Recipes

Cranberry Turkey Stew

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Cranberry Turkey Stew

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This festive stew is a great way to use up leftover turkey after Thanksgiving.

Ingredients

  • 4 strips bacon
  • 1/2-C. all-purpose flour
  • 1-tsp. garlic salt
  • 1 tsp. lemon pepper
  • 1 boneless, skinless turkey breast (3 lbs.),
  • Cut into 1-inch pieces
  • Vegetable oil as needed
  • 1 medium onion, cut into eighths
  • 3 large leeks, trimmed and well washed, white and light green parts cut into 1/2-inch slices (5 C.)
  • 2 ribs celery, cut into 1/2-inch slices (1-1/2 C.)
  • 2 cloves garlic, finely chopped
  • 1 tsp. dried rosemary
  • 1/2 C. dry white wine
  • 1 can (14-1/2 oz.) chicken broth, plus water to equal 2 C.
  • 1-Tbs. soy sauce
  • 1 Tbs. finely chopped lemon rind
  • 1/2 C. sweetened dried cranberries softened in hot water 30 minutes and drained
  • 1-tsp. salt
  • 1/4-tsp. black pepper
  • Cranberry Corn Bread Topping (Recipe below)

Directions

Cook bacon in a large skillet over medium heat until crisp and fat is rendered, about 4 minutes. Remove bacon to paper toweling to drain; crumble and reserve.  Reserve fat in skillet. Reserve 1 Tbs. flour; mix remaining flour, garlic salt and lemon pepper in a large bowl. Lightly coat turkey pieces in flour mixture, shaking off excess. Heat bacon fat in skillet over medium-high heat. Working in batches, brown turkey, adding vegetable oil if needed. Transfer to a plate. Add onion, leeks and celery to remaining fat in skillet, adding more oil if needed; sauté over medium heat until tender and lightly browned, 10 to 12 minutes. Add garlic, rosemary and reserved 1 Tbs. flour; cook, stirring, until flour browns, 2 to 3 minutes. Add wine; bring to boiling, stirring up any browned bits from bottom of skillet. Add chicken broth mixture; bring to simmering. Return turkey to skillet, along with any juices that have collected. Add crumbled bacon and simmer 15 minutes. Stir in soy sauce, lemon rind, lemon juice, cranberries, salt and pepper. Turn into a 3-quart casserole. Heat oven to 400 degrees F. Prepare Cranberry Corn Bread Topping. Spread topping over stew. Bake in heated 400-degree oven 30 minutes or until corn bread is browned and crisp and filling is hot.    Servings: 8

   

Cranberry Corn Bread Topping

Ingredients

2 Tbs. finely chopped onion

1/2 C. sweetened dried cranberries

2 Tbs. oil

3/4-C. yellow cornmeal

1/3-C. all-purpose flour

2 Tbs. sugar

1 tsp. baking powder

1/2-tsp. salt

1 egg

1/2 C. milk

Directions

Cook 2 Tbs. finely chopped onion and 1/2 C. sweetened dried cranberries in 2 Tbs. oil in a medium-size skillet 5 minutes. Stir together 3/4-C. yellow cornmeal, 1/3-C. all-purpose flour, 2 Tbs. sugar, 1-tsp. baking powder and 1/2-tsp. salt in a medium-size bowl. Mix in onion mixture. Stir in 1 egg and 1/2 C. milk. 

Nutritional Information: 485 Calories; 49 g Protein; 12 g Fat; 43 g Carbohydrates; 1,239 mg Sodium; 153 mg Cholesterol

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