Tuesday, February 19, 2013

'Winging It' Turkey Stew

1 yellow squash, chopped
1-2 spring red onion, chopped
1 can of Northern Beans, drained and rinse
1 bunch of kale, chopped
1-2 cloves of garlic, chopped
1 large red chili pepper, seeds and ribs removed and sliced
1 lb of ground turkey
1 tablespoon of bacon fat
1 tablespoon of EVOO
1/4 cup of chicken broth

2 cups of chicken broth
1 bay leaf
2 tablespoons of butter
1 cup of rice

salt and pepper

Bring chicken broth to a boil in a medium sauce pan (with lid). Add bay leaf, butter, salt and pepper, and the rice. Close with lid to let rice soak up the broth. After about 20 minutes, fluff with a fork, season to taste.

Turkey Stew:
Over medium-high heat, heat up EVOO and bacon fat. Cook the ground turkey for about 10 minutes or so. Put the ground turkey in a bowl to set aside. Heat up a little more EVOO to cook the spring red onion and red chili pepper for about 5 minutes before adding in the garlic for about 3 minutes. Add the yellow squash for about 5 minutes. Add the northern beans for a couple of minutes before adding the kale until wilted. Add in the ground turkey. Pour in the chicken broth, stirring and scrapping any bits on the bottom until the broth reduced down as a thick sauce.

To set up the dish, put the rice down and on top the turkey stew

I made this dish as I went along

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