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Turkey Stew in Grainy Mustard Sauce
Serves 6
» 2 lb (1 kg) skinless, boneless turkey, cut
into 1-inch (2.5 cm) pieces
» 1/2 cup (125 mL) olive oil, divided
» 5 sprigs thyme, divided
» 4 sprigs sage, divided
» 2 cups (500 mL) chicken stock
» 1/2 cup (125 mL) dry white wine
» 1/4 cup (60 mL) aged sherry vinegar
» 2 shallots, finely chopped
» 2 cloves garlic, minced
» 1/2 cup (125 mL) 35% cream
» 1 Tbsp (15 mL) veal jus
» 2 cups (500 mL) chopped swiss chard
leaves
» 2 Tbsp (30 mL) Kozlik’s mustard (or any
grainy mustard)
» 1 Tbsp (15 mL) unsalted butter
» Kosher salt and black pepper to taste
1 In a large bowl, toss the turkey with 1/4 cup (60 mL) of the olive oil, 3 sprigs of thyme, and 2 sprigs of sage. Cover and refrigerate for at least 1 hour or overnight.
2 Combine the chicken stock, wine, vinegar, shallots, garlic, and the remaining thyme and sage sprigs in a large saucepan and simmer over medium heat. Add the cream and veal jus and simmer until the liquid has reduced to 1 1/2 cups (375 mL).
3 Heat a large skillet over medium-high and add the remaining olive oil. When the oil is hot, add the turkey and sauté, stirring frequently, for 10 minutes or until the turkey is lightly browned and no longer pink inside.
4 Strain the shallots and garlic and the herb sprigs out of the sauce, and reheat it over medium heat. With a slotted spoon, transfer the cooked turkey meat to the sauce, along with the swiss chard and mustard. Cook, stirring, over low heat just until the swiss chard wilts. Add the butter and stir until the butter melts. Season with salt and pepper to taste. Keep warm until ready to serve.
To Serve: ladle stew into a large serving bowl or soup tureen. Serve in large warm soup bowls, along with Glazed Brussels Sprouts.
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