Tavern Turkey Stew With Fried Oysters Recipe

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Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

Herbed Spaetzle, recipe follows

1/2 cup dry sherry

24 extra-large Bluepoint oysters, shucked

Cornmeal Fried Oysters, recipe follows

1/2 teaspoon chopped fresh thyme

1/4 cup chopped fresh basil

2 cups demi-glace, homemade or storebought

1/2 cup all-purpose flour

1/2 cup cold water

1 teaspoon chopped fresh parsley

1/2 pound (2 sticks) unsalted butter

3/4 cup olive oil

3 tablespoons chopped fresh parsley

2 cups shredded red cabbage

2 medium yellow squash, halved lengthwise and sliced

4 celery ribs, diced

4 eggs, lightly beaten

1 1/2 cups yellow cornmeal

4 cups (1 quart) vegetable oil, for frying

2 medium zucchini, halved lengthwise and sliced

1 tablespoon fresh thyme

1 bay leaf

4 medium shallots, chopped

1/2 teaspoon chopped fresh rosemary

Salt and freshly ground black pepper, to taste

3 large carrots, diced

1/2 teaspoon salt

4 cups (1 quart) chicken stock

2 large eggs

4 garlic cloves, chopped

2 lemons, each cut into 4 to 6 wedges, for garnish

2 tablespoons unsalted butter

1 leek (white part only), well rinsed and cut into 2-inch strips, for garnish

3 pounds skinless, boneless turkey thighs, cut into 2-inch cubes

1/2 cup chopped tomato

3 medium yellow onions, diced

1 cup all-purpose flour

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