Creamy Turkey Stew in a Bread Bowl



1 lb TURKEY BREAST or THIGHS, cut into cubes

2 tbsp all-purpose flour

3 tbsp oil

2 tbsp unsalted butter

3 Medium onions, chopped

2 Celery stalks, sliced

2 Large carrots, peeled and sliced

2 Medium potatoes, peeled and diced

1 Large garlic clove, minced

1 tbsp fresh rosemary, chopped

2 c fresh button mushrooms, cleaned and cut in chunks

2 c dry white wine

1 c TURKEY or low-sodium chicken stock

1/2 c half and half cream

Salt and freshly ground black 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 sauté on all sides until lightly browned. Remove turkey and set aside.

Add onions, celery, carrots, potatoes, garlic and rosemary. Sauté 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 20 minutes or until vegetables are tender. Stir in cream and season to taste.

Slice off the top third of each Kaiser bun. Hollow out the bottoms of each bun, leaving 1/4 inch of bread and crust to form a "bowl".

Fill each bun with turkey stew and top with lid.