Turkey Stew over Potato Cakes

8 servings

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Turkey Stew over Potato Cakes Ingredients

2 tb Butter	Like corn; green beans and
2 c Small-diced onions	4 c Beef stock or turkey stock
1 c Small-diced celery	4 c Shredded left-over turkey
1 c Small-diced carrots	2 c Left-over mashed potatoes
Salt; to taste	1 Egg
Freshly-ground black pepper;	1/4 c Milk -; (to 1/2 cup)
1/4 c Flour; plus	2 tb Olive oil
2 tb Flour	Bayou Blast; see * Note
1 tb Chopped garlic	1 tb Finely-chopped fresh parsley
1 c Assorted left-over cooked

Instructions for Turkey Stew over Potato Cakes

* Note: See the "Bayou Blast - {Emerils Creole Seasoning" recipe which is included in this collection. In a large saute pan, over medium heat, melt the butter. Add the onions, celery and carrots. Season with salt and pepper. Saute for 4 to 6 minutes. Dust the vegetables with 2 tablespoons of the flour. Continue to cook for 2 minutes. Stir in the garlic and left-over vegetables. Season with salt and pepper. Stir in the stock. Add the turkey meat. Bring the liquid to a boil, reduce the heat to medium-low and simmer for 25 to 30 minutes. Remove from the heat. In a mixing bowl, combine the left-over potatoes, egg and flour. Add enough milk to make a thick batter. Season with salt and pepper. In another large saute pan, heat 1 tablespoon of the oil. When the oil is hot, drop the batter, 2 heaping tablespoons at a time, into the pan. Cook the cakes in batches. Cook until the cakes are golden on both sides. Repeat until all of the oil and batter is used. Drain the cakes on paper towels. Sprinkle with Bayou Blast. To serve, place two cakes in the center of each serving plate. Spoon the stew over the cakes. Garnish with parsley. This recipe yields 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B81) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: TurkeyCuisine: Uncategorized