Monday, December 31, 2012
I wasn't sure where I was going with this dish when I started. I had 1/3 of a turnip to use up so I diced it small and put it in a wide deep sauce pan of boiling water. I did the same thing to some potatoes and carrots and put them in with the turnip when it was half done. When those three were nearly cooked I took them out of the pan and emptied the water. Plenty of oil in the pan and put diced onion in to brown. When the onions are almost done put a diced half celery stick in to sweat. Empty everything from the pan. More oil and put 3 (all I had) sliced mushrooms in to sear. When they are done take them out, put more oil in and put the pieces of turkey in. Sprinkle a tablespoon of flour over the meat and stir it to cook it a bit. Add 2 ounces of white wine and 2 ounces of turkey stock, 2 tsp salt, 1 tsp poultry seasoning, 1 tablespoon paprika and ground pepper to the pan. Cook off the liquid and add more stock. I want to concentrate the flavor in the stock. Add all the ingredients back in the pan and 1 ounce whipping cream. Boil it down to the right thickness or add stock to thin it and serve, preferably with a baguette. I didn't know I'd need one when the store was still open so we had soda crackers.
When I served it I said it was turkey chowder but once he tasted it Fern said it's a Fricassee, so there you go. And he liked it.