Carolina Turkey Stew with Forbidden Thai Rice and Raisins

With or without rice, Carolina Turkey Stew is great!

Details

INGREDIENTS

    Carolina Turkey Stew

    • 30 pounds turkey tenderloin, cut into 1-1/2 inch cubes
    • 1-1/2 to 2 pounds flour, seasoned with 1 tablespoon salt and black pepper
    • 1 cup olive oil
    • 3 pounds frozen petite pearl onions, thawed
    • 1/2 cup fresh chopped garlic cloves
    • 3 pounds frozen sliced okra
    • 2 1/2 pounds frozen diced carrots
    • 2 1/2 pounds frozen diced turnips
    • 3 pounds frozen sliced mushrooms
    • 2 cans (No. 10) whole Marzano tomatoes, coarsely chopped
    • 2 1/2 pounds frozen large diced potatoes
    • 3 pounds frozen corn kernels
    • 1/2 gallon dry white wine
    • 2 pounds frozen small lima beans
    • 2 ounce white pepper
    • Cornstarch slurry, as needed

    Forbidden Thai Rice

    • 2 cups olive oil
    • 3 pounds onions, chopped fine
    • 1 ounce fennel seeds, crushed
    • 6 kaffir lime leaves
    • 2 1/2 pounds celery, chopped fine
    • 4 ounce fresh garlic, minced
    • 25 pounds Thai sticky rice
    • 2 pounds California golden raisins
    • 2 pounds California natural raisins
    • Turkey stock; as needed
    • Kosher salt, to taste
    • Fresh parsley; for garnish

    PROCEDURE

    Carolina Turkey Stew
    Drain turkey well and pat dry with clean paper towels. Coat turkey cubes with a light dusting of seasoned flour. In a tilting frypan, heat oil and cook turkey in small batches, reserving each cooked batch to a covered container.

    Sauté onions and garlic until brown. Add okra and cook until the onions absorb the okra’s mucilage. Add carrots, turnips, mushrooms, tomatoes, potatoes and corn and stir well. Stir in white wine and just enough water to cover; bring to a boil.

    Reduce heat and return turkey to pan. Stir in lima beans and white pepper. Simmer gently until all ingredients are tender. Thicken with cornstarch, if desired. Correct seasoning and transfer to stainless serving pans.

    Forbidden Thai Rice
    Heat olive oil in large kettle and add onions, fennel seeds, lime leaves, celery and garlic. Cook until onions are translucent.

    Add rice and raisins and stir until rice is completely coated with oil. Add turkey stock to cover by 1 inch and bring to boil. Stir once and reduce heat to lowest setting. Cover and cook for 27 minutes or until rice is tender and all water is absorbed. (The rice is a sticky-type and will clump together rather than be distinct.) Fluff rice and place in serving pans.

    To serve, spoon a portion of rice onto serving plate; top with 6 ounces of Turkey Stew. Sprinkle with chopped fresh parsley.

    Nutrition Facts Per Serving

    Calories 440 (27% from fat); Total Fat 14g (sat 3g, mono 7g, poly 2g, trans <1g ); Cholesterol 70mg; Protein 29g; Carbohydrate 48g; (Dietary Fiber 5g; Sugars 14g; ); Iron 3mg; Sodium 160mg; Calcium 71mg; Potassium 797mg

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