| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Turkey wings; (about 5 pounds) |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Medium-size onions; coarsely chopped |
| 2 |
|
Medium-size carrots; scraped and |
|
|
; coarsely chopped |
| 2 |
|
Garlic cloves; minced |
| 2 |
|
Large; ripe tomatoes, |
|
|
; coarsely chopped |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Dried tarragon; crumbled |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 5 |
c |
Water |
| 2 |
oz |
Cooked ham; cut into thin |
|
|
; strips |
| 2 |
c |
Fresh or frozen green peas |
| 3 |
c |
Boiled rice; (slightly wet) (3 |
|
|
To 4) |
INSTRUCTIONS
Cut off and set aside turkey wing tips and cut the wings in half at the
joint. In a large, heavy pot, heat the oil over moderately high heat, add
the wings including the tips, and brown lightly on all sides. Add the
onions, carrots, and garlic and cook, stirring, until the onions are soft.
Add the tomatoes and stir for 1 minute. Add the bay leaves, tarragon, salt
and pepper, and water and bring to a boil. Reduce the heat to moderately
low, cover, and simmer until the wings are tender, about 2 hours.
Discard the wing tips and bay leaves, transfer the wings to a bowl, remove
and discard the skin and bones, and cut the turkey meat into 1 1/2-inch
strips. Pour off all but about 2 cups of the steaming liquid, add the
turkey strips, ham, and peas to the pot, return the stew to a simmer, and
cook until the peas are tender, about 10 minutes. Add the rice and stir
until well blended.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS1G24
Converted by MM_Buster v2.0l.
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