Turkey Stew

Another leftover rescue recipe today that's great for the day after that big turkey supper. When I'm finished carving all the meat from the turkey, I break up the entire carcass and boil it gently in water for about 1 to 1 1/2 hours to make the intensely flavoured stock which is the base for this recipe. This is definitely comfort food at it's best.

Serves 6

2 lbs leftover cooked turkey, skinless and cut in chunks
2 litres turkey stock
3 carrots, peeled and sliced
3 parsnip, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
3 tbsp olive oil
1 cup green peas
1 small celeriac (celery root), diced
2 roasted red peppers, chopped
3 tbsp summer savoury
1 tsp ground sage (optional)
Salt and pepper to season
½ cup flour mixed with 1 cup water

Toss the carrot, parsnip and celeriac in 3 tbsp olive oil. Season them with salt and pepper and roast on a cookie sheet for about 20 minutes tossing occasionally until the vegetables are fork tender.
In a large dutch oven, cook the onions and garlic in a little olive oil over medium heat until softened. Add the turkey stock, savoury and sage to the pot and bring it to a rolling boil. Thicken the stock to make gravy by whisking in the flour and water mixture. You may not need to use all the flour and water mixture but the gravy should be relatively thick. Stir in the roasted vegetables, peppers, peas and turkey. Cook in a 350 degree F oven for an additional half hour. Serve with dumplings if desired.