Stewed Turkey With Herbs And Onions
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
33
Spice
57
Sweetness
44
Sourness
49
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Salt1 cup
Red Wine Vinegar2 tbsps
Salted Butter (1/4 stick)2 tbsps
Sugar1 tsp
Black Peppercorn1 tsp
Ground ClovesDirections:
1
Rinse the turkey pieces and place them in a pot large enough to accommodate them
2
Cover with cold water and add the salt
3
Cover the pot and bring the contents to a boil over medium-high heat
4
Reduce the temperature to keep the broth at a low simmer for 1 hour
5
Periodically, skim any froth that rises to the surface
6
After an hour, remove the turkey pieces and set aside to cool
7
Raise the heat until the broth comes to a boil
8
Continue boiling, uncovered, until the liquid is reduced by half
9
(This will take about an hour
10
) When the broth is reduced, add the sliced onions, herbs, vinegar, butter, sugar, peppercorns, and cloves
11
Simmer for about 20 minutes, until the onions are soft
12
While the broth is simmering, cut the cooled turkey into serving pieces
13
Before serving, taste the broth and adjust the seasoning
14
Place the meat into the broth and "let it take a walme or two," that is, let it simmer gently for just a minute
15
Pour the turkey and sauce into a serving bowl
16
Pass the "sippets" (toasted bread slices) to serve as a base for the turkey and to sop up the sauce
17
Rinse the turkey pieces and place them in a pot large enough to accommodate them
18
Cover with cold water and add the salt
19
Cover the pot and bring the contents to a boil over medium-high heat
20
Reduce the temperature to keep the broth at a low simmer for 1 hour
21
Periodically, skim any froth that rises to the surface
22
After an hour, remove the turkey pieces and set aside to cool
23
Raise the heat until the broth comes to a boil
24
Continue boiling, uncovered, until the liquid is reduced by half
25
(This will take about an hour
26
) When the broth is reduced, add the sliced onions, herbs, vinegar, butter, sugar, peppercorns, and cloves
27
Simmer for about 20 minutes, until the onions are soft
28
While the broth is simmering, cut the cooled turkey into serving pieces
29
Before serving, taste the broth and adjust the seasoning
30
Place the meat into the broth and "let it take a walme or two," that is, let it simmer gently for just a minute
31
Pour the turkey and sauce into a serving bowl
32
Pass the "sippets" (toasted bread slices) to serve as a base for the turkey and to sop up the sauce