Creamy Turkey Stew in a Bread Bowl Courtesy Of: Turkey Farmers of Ontario Creamy Turkey Stew in a Bread Bowl 4 Servings 1 lb or 500 g Turkey, cut into cubes 2 tbsp or 30 mL All purpose flour 3 tbsp or 45 mL OIl 2 tbsp or 30 mL Butter 3 Onions, chopped 2 Celery stalks, sliced 2 Large carrots, sliced 2 Parsnips, sliced * 1 Garlic clove, minced 1 tbsp or 15 mL Fresh rosemary, chopped 2 cups or 500 mL Fresh button mushrooms 2 cups or 500 mL Dry white wine 1 cup or 250 mL Chicken stock 1/2 cup or 125 mL 18% cream Salt and pepper to taste 4 Large Kaiser buns Dust turkey with flour. In a large heavy bottom pot, heat oil and butter over medium-high heat. Add turkey and saute on all sides until lightly browned. Remove turkey and set aside. Add onions, celery, carrots, parsnip, garlic and rosemary. Saute for 10 minutes or until onions become transparent. Return turkey to the pot and add white wine and chicken stock. Cover and reduce to simmer. Cook for 20 minutes or until vegetables are tender. Stir in cream and season to taste.

Slice the top third of the Kaiser bun off. Hollow the bottom of the bun out, leaving 1/4 inch of bread and crust to form a "bowl". Fill each bun with stew, place lid on top and serve!

*If you don't wish to use parsnips, two medium potatoes, peeled and diced, may be used as a substitute.