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|Stewing is a moist heat cooking process much like braising except that the turkey is submerged in liquid rather than being only surrounded by liquid as it is with braising. Another difference is that the turkey used for stewing is usually cut into smaller pieces rather than being left in large pieces. Like braising, the turkey is seared or sautéed in the pot before the liquid is added.
|Often the turkey is stewed with other ingredients to produce an entire one pot meal. Besides the pieces of turkey, several other ingredients may be added including chopped carrots, onions, celery, and potatoes. The dish is seasoned with herbs and spices. A generous quantity of water is added. As the ingredients cook slowly, the liquid becomes thicker and very flavorful from the combination of the various ingredients. White wine may be added to provide additional flavor and richness.|
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