Aaaand ....here we go with leftovers from Thanksgiving dinner. We did up a 12-pound turkey with a cola-covered ham warmin up slowly on the BBQ for this year's 13 at Dinner in Dashwood.
Whole lotta fluffy mashed potatoes 'n gravy, baked squash, rich red beets, steamed carrots, stuffing straight out of the bird, and scads of fluffy dinner rolls - I think everyone was happy even the vegetarians seemed stuffed🎃
So anyway I have leftover turkey and leftover ham to work with and here's the gist. Me and mine love our ham sandwiches - we go through so much mustard because of it it's crazy- so I'll slice a big chunk of it up for lunches and put together a Split Pea and Ham soup with a bit of it too. So that leaves turkey....
Today I've hauled out my crock pot and jumped full-on into a stew. My good friend and neighbour planted the stew inspiration in my head - she was cookin' up a beef stew for later in her busy week and we were texting about it- so here I go with ......
TURKEY SAUSAGE BEAN STEW
.....for the crock pot or a hefty Dutch oven in a low 'n slow oven
- 2 cups chopped chicken
- 2 cups chopped garlic sausage
- 4 to 6 peeled chopped potatoes
- 2 to 4 cups of any crunchy veg - chopped
Load up your pot with the above and set aside.
1 chopped red onion
3 stalks chopped celery
3 cloves chopped fresh garlic
3/4 cup or so leftover dark turkey meat
Melt 1/4 cup butter in a large frying pan. Add all ingredients and sauté on med high heat until onion is clear and celery softens. Sprinkle on 2-3 tablespoons flour/cornstarch/Bisto - whatever floats your gravy thickening boat - and continue to sauté and stir. Add your spices here- I used Vancouver Island Salt Co. sea salt, pepper, Old Bay seasoning, paprika and a shot of HP Sauce.
Stir in a cup or so of white wine, apple juice, beer, stock, water- seriously dont let anyone snob you out about this part of the process. Soda pop works well too.
Sauté 'til the liquid reduces down to nothin' then transfer the mixture to your crock pot.
Add one large tin of tomatoes- here I've used peeled Italian style tomatoes- to the crock pot.
Add extra liquid if need be- depends how thick y'all like your stew- here I added a cup of turkey broth over the tomatoes.
Add one can of beans - I had a can of Italissima Bean Medley on the shelf that's a great example of just a few of the yummy bean choices available. Red kidney, cannellini, borlotti, and chickpea beans - it's a long and delicious list!
Throw in a couple bay leaves and maybe a sprig of thyme or Italian parsley.
Slow cook on High for about 4-6 hours or in a covered oven-proof pot or Dutch oven at 300 degrees for about 4 hours.
Serve with sliced bread, dinner buns or Naan bread.
