RECIPE: Rec: Amazing Winter Stew

[richard-in-cincy]

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...

 

[wildwoods]

sounds divine.

 

[angak]

oh my. Is that a pound total of mixed mushrooms?

 

[Marg CDN]

I can certainly understand the "oh my". Wondering how you decided on the mushroom selection.

 

[music-city-missy]

Okay - so I have some really wonderful ham and turkey stocks in the freezer...

might have to try this over the weekend. The combination sounds great! Would you go about 1/2 and 1/2 on the stocks or more of one than the other?

 

[richard-in-cincy]

answers...

Yes, 1 pound of mixed mushrooms. I found a nice selection and that was sort of the starting point.

The stock was heavy on the turkey side. Maybe 75%. It was also a solid gell at 60-65F.