Recipe of the week: leftover magic: turn that leftover turkey into a tasty dish-just add vegetables and some seasonings to make a wonderful Turkey Stew. Your family will think you performed magic in the kitchen

Jet, Jan 28, 2002

Turkey Stew

1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless cooked
turkey breast, cut into 1/2-inch pieces
4 medium potatoes, cut into quarters
4 medium carrots, peeled and cut into
   1 1/2-inch pieces
4 celery ribs, cut into 1 1/2-inch pieces
10 pearl onions, peeled
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup dry white wine
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
   Salt and pepper to taste
1/2 pound thickly sliced mushrooms
   Chopped parsley

Heat oven to 350 degrees. Heat the oil in a large ovenproof skillet or Dutch oven. Brown the turkey pieces on all sides over medium-high heat until lightly browned, about 5 minutes. Add the potatoes, carrots, celery, onion, and garlic. Cook and stir for 5 to 6 minutes or until onions are just tender. Sprinkle with flour over turkey mixture and cook 1 minute more. Add chicken broth, wine, thyme, rosemary, salt and pepper. Bring to a boil, stirring occasionally. Stir in mushrooms. Bake covered for 50 to 60 minutes or until vegetables are done. Garnish with parsley.