cover 3 - German World

FOOD
Ingredients:
3 pounds skinless boneless
turkey thighs, cut into 2-inch cubes
4 medium shallots, chopped
4 garlic cloves, chopped
1/2 bunch fresh basil and parsley
1 sprig fresh thyme, chopped
3/4 cup of olive oil
1 leek (white part only), cut into
2-inch strips, for garnish
1/2 cup all-purpose flour
3 medium yellow onions, 4 celery
ribs, 3 large carrots; all diced
1/2 cup dry sherry
4 cups (1 quart) chicken stock
1 bay leaf
From Walter Staib’s historic cookbook
“City Tavern”
Cooking like Martha Washington in 1753:
TAVERN TURKEY STEW WITH FRIED OYSTERS
A favorite on City Tavern’s luncheon menu,
this dish is inspired by one in “Martha
Washington’s Booke of Cookery.” It pairs
oysters with poultry,
a common practice in the 18th century.
(Overnight preparation recommended.)
38 www.german-world.com January/February 2008
2 cups demi-glace and shredded
red cabbage
2 medium zucchini and 2 yellow
squash, halved lengthwise and
sliced
1/2 pound (2 sticks) unsalted butter
1/2 cup chopped tomato
Salt and freshly ground black
pepper
(Homemade) Egg Noodles, for
serving
Cornmeal Fried Oysters, for serving
(separate recipe on pg. 21; not published
here)
Serves 4 – 6.
Preparation:
1. In a large mixing bowl, combine the turkey cubes, shallots, garlic, basil,
parsley, thyme, and 2 tablespoons of the oil. Cover with plastic and marinate
in refrigerator, stirring occasionally, at least for 6 hours overnight.
2. Pour 1/4 cup of oil into a large saucepan. Heat the oil over high heat to 350°F.
Add the leek and cook for 1 minute, until golden brown. Remove the leek
from the oil and place on a paper towel. Reserve.
3. Remove the turkey cubes from the marinade, discarding the marinade. Pat
the turkey dry with paper towels and place in a medium mixing bowl.
4. Sprinkle the flour over the turkey cubes and toss.
5. In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat
for 45 minutes, until brown.
6. Add the onions, celery, and carrots, and sauté for 5 to 8 minutes, until the
vegetables are crisp-tender.
7. Add the sherry to deglaze the pan, loosening any browned bits on the bottom
of the pan with a wooden spoon. Reduce the heat to medium and cook,
until the liquid is reduced by half, about 30 minutes. Add the chicken stock
and bring to a boil over high heat.
8. Add the bay leaf. Reduce the heat and simmer, until liquid is reduced by half.
Add the demi-glace and bring to a boil over high heat. Remove from heat.
9. In another large skillet, sauté red cabbage, zucchini, and yellow squash in
the butter and remaining oil over medium heat for 5 minutes.
10. Add the tomato and sauté for 2 minutes more.
11. Gently stir the vegetable mixture into the turkey mixture.
12. Serve the stew over (homemade) egg noodles and garnish with cornmeal
fried oysters and the reserved fried leeks.
Editor’s note: Like most dishes from the 18th century cuisine, this is a very
hearty dish. For sure, not something for people with delicate stomachs, on a
diet, or with tight schedules.