The north is getting cold and maybe even a little snow. Here is Florida
What is November known for?
We remember that November 11 is Veteran’s Day and we honor all
veterans. It is also National Piano
Month, and National Novel Writing Month.
As you know, I qualify for that as I have written my novel, The Bonnie
Neuk Tea Room: Friends and Uninvited
Guests (Ghosts). Also it is Banana Pudding Lovers Month and Lung Cancer
Awareness Month.
I think I’m just going to go with the November is
Thanksgiving and we all make that wonderful turkey. I know I do and then I give a lot of meat to
everyone that has come to my Orphan’s Thanksgiving
dinner. (Everyone there has family in some other state and we have not family
here in Florida
I still have lots of turkey left over after giving some
away. I cook a very large turkey. So let’s try something from my new cookbook,
Soups and Stews...Comfort by the Spoonful that has turkey in it.
I hope you enjoy the Hearty Turkey and Vegetable Stew.
Hearty Turkey
2 Tablespoons butter
2 turkey breasts, skinned, boneless, and cubed¼ cup flour
2 onions, chopped
2 stalks of celery, chopped
2 carrots, peeled and ½ inch cut
2 potatoes, peeled and cubed
2 cups mushrooms, cleaned and chunked
2-3 cloves garlic, minced
1 green bell pepper, diced
1 can corn (optional)
¼ teaspoon dried marjoram
1 teaspoon rosemary
1 Bay leaf
3 cups chicken broth (turkey broth if you can find it)
Toss turkey in flour.
In a soup pot, add butter and cook and simmer turkey, untilbrowned.
Remove and set aside.
Add onions, celery, carrots, potatoes, mushrooms, garlic, pepper, and
simmer until tender, 5-10 minutes.
Add turkey, spices, broth and corn.
Cover, simmer and cook 1 to 1 ½ hours.
Remove bay leaf. Serves 5-6
