After Turkey Day Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Use a large stock pot and cook your turkey carcass in the chicken, vegetable broths as well as the red wine. Throw in any left over gravey from Thanksgiving night (just be sure to adjust for calories). Add the seasonings at this time. After you've cooked the carcass till the meat falls of the bones, strain broth in a separate bowl to use for the stew. Remove all the meat and save for your stew.Refrigerate the broth in order to remove any fat that rises to the surface. Then add to large stock pot, and heat, add all vegetables and left over turkey meat, making sure all skin has been removed. Be sure to weigh the turkey and adjust calories as needed. Add any additional seasoninfg as need to taste again adjusting for additions. If more veggies than broth add additional chick or veggie broth or water, adjusting seaonings to accomodate if water is used or to tasteMix two cups low fat milk and one cup dry vermouth with Corn starch. Bring stew to boil and add corn starch mixture to thicken. Serves 20 or more 1 cup servings.
Use a large stock pot and cook your turkey carcass in the chicken, vegetable broths as well as the red wine. Throw in any left over gravey from Thanksgiving night (just be sure to adjust for calories). Add the seasonings at this time.
After you've cooked the carcass till the meat falls of the bones, strain broth in a separate bowl to use for the stew. Remove all the meat and save for your stew.
Refrigerate the broth in order to remove any fat that rises to the surface. Then add to large stock pot, and heat, add all vegetables and left over turkey meat, making sure all skin has been removed. Be sure to weigh the turkey and adjust calories as needed. Add any additional seasoninfg as need to taste again adjusting for additions. If more veggies than broth add additional chick or veggie broth or water, adjusting seaonings to accomodate if water is used or to taste
Mix two cups low fat milk and one cup dry vermouth with Corn starch. Bring stew to boil and add corn starch mixture to thicken.
Serves 20 or more 1 cup servings.
Serving Size: makes Approx. 20 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user TWINKLETERESA.
After you've cooked the carcass till the meat falls of the bones, strain broth in a separate bowl to use for the stew. Remove all the meat and save for your stew.
Refrigerate the broth in order to remove any fat that rises to the surface. Then add to large stock pot, and heat, add all vegetables and left over turkey meat, making sure all skin has been removed. Be sure to weigh the turkey and adjust calories as needed. Add any additional seasoninfg as need to taste again adjusting for additions. If more veggies than broth add additional chick or veggie broth or water, adjusting seaonings to accomodate if water is used or to taste
Mix two cups low fat milk and one cup dry vermouth with Corn starch. Bring stew to boil and add corn starch mixture to thicken.
Serves 20 or more 1 cup servings.
Serving Size: makes Approx. 20 1 cup servings
Number of Servings: 20
Recipe submitted by SparkPeople user TWINKLETERESA.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 3.2 g
- Cholesterol: 34.4 mg
- Sodium: 1,272.1 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 7.0 g
- Protein: 17.9 g