Creamy Turkey And Mushroom Stew Food

WHOLE30 CREAMY TURKEY AND VEGGIE STEW

Steps:

• Heat a shallow 12-inch Dutch oven over medium heat until hot. Add the coconut oil and melt, if necessary, then add the scallions and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and cook, breaking it into small pieces with a wooden spoon or silicone spatula and stirring often, until browned, 5 to 6 minutes.
• Reduce the heat to medium-low. Add the curry powder, turmeric, cumin, salt, black pepper,
• cinnamon and cayenne and cook, stirring, until the spices bloom, about 2 minutes. Add the coconut milk, chicken stock, coconut aminos and fish sauce. Stir together and bring to a simmer.
• Add the sweet potatoes and bell pepper, cover with the lid half on and cook for 8 to 10 minutes. Stir in the snap peas, cover completely and cook until the snap peas are crisp-tender and still bright green, 4 to 5 minutes. Uncover and remove from the heat. Stir in the 1 cup bean sprouts and taste, adjusting the seasonings, if necessary.
• Ladle the stew into shallow bowls, top with a few more bean sprouts and serve.

TURKEY STEW

Steps:

• Heat butter in a large pot over medium heat and cook onions until softened, about 3-4 minutes.
• Add flour and seasonings and cook 1 minute more.
• Stir in broth a bit at a time whisking until smooth after each addition.
• Add potatoes, carrots, celery, and bay leaf. Bring to a boil, reduce heat to a simmer, and cook covered for 18 minutes or until vegetables are tender.
• Stir in the turkey & cream, simmer an additional 5 minutes uncovered.
• Stir in peas, discard bay leaf, and season with salt and pepper to taste. Let rest 2-3 minutes to heat the peas.
• Garnish with parsley if desired and serve.

CREAMY MUSHROOM STEW

Steps:

• Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
• Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
• Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
• Garnish with chopped parsley and serve.