Tavern Turkey Stew with Fried Oysters Recipe

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Tavern Turkey Stew with Fried Oysters
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  1. In a large mixing bowl, combine the turkey cubes, shallots, garlic, basil, parsley, thyme, and 2 tablespoons of the oil. Cover with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 6 hours or overnight.
  2. Pour 1/4 cup of the oil into a large saucepan. Heat the oil over high heat to 350 degrees. Add the leek and cook for 1 minute, until golden brown, being careful no to let the hot oil splatter. Using a slotted spoon, remove the leek from the oil and place on a paper towel to absorb any excess oil. 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 to coat thoroughly.
  5. In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat for 5 minutes, until brown. Add the onions, celery, and carrots, and saute for 5 to 8 minutes, until the vegetables are crisp tender.
  6. 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 1/2, about 30 minutes. Add the chicken stock and bring to a boil over high heat. Add the bay leaf. Reduce the heat and simmer, until liquid is reduced by 1/2. Add the demi-glace and bring to a boil over high heat. Remove from the heat.
  7. In another large skillet, saute the red cabbage, zucchini, and yellow squash in the butter and remaining oil over medium heat for 5 minutes, until the vegetables are soft. Add the tomato and saute for 2 minutes more, until the tomato is soft. Gently stir the vegetable mixture into the turkey mixture. Serve the stew over Herbed Spaetzle or egg noodles. Garnish with Cornmeal Fried Oysters and the reserved fried leeks.
  8. Cornmeal Fried Oysters:
  9. Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.
  10. Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time.
  11. Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges.
  12. Yield:4 to 6 servings
  13. Herbed Spaetzle:
  14. In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined.
  15. Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic.
  16. In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 2 minutes, until spaetzle float, stir occasionally.
  17. Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately.
  18. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 107437.34 Kcal (449819 kJ)
Calories from fat 42160.1 Kcal
% Daily Value*
Total Fat 4684.46g 7207%
Cholesterol 9668.55mg 3223%
Sodium 2481.74mg 103%
Potassium 42388.62mg 902%
Total Carbs 12342.66g 4114%
Sugars 1481.23g 5925%
Dietary Fiber 541.65g 2167%
Protein 5168.35g 10337%
Vitamin C 892.8mg 1488%
Vitamin A 94.9mg 3165%
Iron 766mg 4255%
Calcium 117045.6mg 11705%
Amount Per 100 g
Calories 3025.87 Kcal (12669 kJ)
Calories from fat 1187.4 Kcal
% Daily Value*
Total Fat 131.93g 7207%
Cholesterol 272.31mg 3223%
Sodium 69.9mg 103%
Potassium 1193.84mg 902%
Total Carbs 347.62g 4114%
Sugars 41.72g 5925%
Dietary Fiber 15.26g 2167%
Protein 145.56g 10337%
Vitamin C 25.1mg 1488%
Vitamin A 2.7mg 3165%
Iron 21.6mg 4255%
Calcium 3296.5mg 11705%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2538.3
  • 2974

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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