This time of year I am inevitably on the hunt of good uses of dark turkey meat, thanks to an abundance of turkey leftovers in late November. This post on SouleMama got me thinking “stew”, though I went off-road significantly from the instructions.
The blogger’s*** dinner was Chicken Stew with Rosemary-Garlic Dumplings, published by The Herb Companion. I have quite a few issues with this recipe as written. First, the chicken breasts are cooked and served whole. How is that a stew? My belief is that if a knife and fork are required to eat stew, it’s not stew. Second, the “rosemary-garlic dumplings” contain no garlic. Shouldn’t that be a requirement as well???
Instead, I opted for Turkey Fricassee from Joy of Cooking. Since the meat was already cooked, I simply deboned it and cut it into bite-size morsels, and went on with the instructions as written from that point. I also added fresh rosemary a la Herb Companion, add added Herb’s rosemary dumplings at the end of the cooking time.
Not the prettiest photo of a pot of stew in the world, but man was it super-flavorful!
And yes, I would call this a stew.
*** Note that Amanda Soule (who I adore and respect) is not the author of this recipe, and that I am throwing all my criticisms squarely in the lap of the editors of The Herb Companion. After a semi-recent series of increasingly pleading emails from one of their interns asking for information on an area I have some knowledge in, ramping up until it was clear said-intern didn’t just want direction but rather for me to write her damn story for her, I feel extra-justified in using a sharp tone.
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