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Richard in Cincy

Rec: Amazing Winter Stew

Veteran Member
5285 posts
Joined: Dec 12, 2005


Posted to Thread #5538 at 10:16 pm on Jan 30, 2007

I reduced 4 gallons of water, 1 cup of dry sherry, 1 meaty turkey carcass and 1 meaty ham bone down to 3 quarts of defatted stock. To this I added a chopped head of garlic, a pound of shittake, porcini, portabello, and champignon mushrooms, a pound of pearl onions, a pound of roasted red bell peppers, 3 sprigs of rosemary, and a teaspoon of crushed red pepper flakes.

Using some of the turkey fat, I sauteed 5 lbs of onions for an hour and a half on low heat until they were a deep golden carmelized jam, stirred them into the stew with a splash of cider vinegar, and simmered another 30 minutes.

Oh my...

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