Tavern Turkey Stew with Fried Oysters

In a large mixing bowl, combine turkey cubes, shallots, garlic, basil, parsley, thyme and 2 tablespoons oil. Cover and marinate in the refrigerator, stirring occasionally, at least 6 hours.

Pour ¼ cup of the remaining oil into a large saucepan. Heat oil over high heat to 350 degrees F. Add leek strips and fry for 1 minute, until golden brown. Use a slotted spoon to remove leek strips from oil and drain well. Reserve for garnish.

Remove turkey cubes from marinade, discarding the marinade. Pat turkey dry with paper towels and place in a medium mixing bowl.

Sprinkle flour over turkey cubes and toss to coat thoroughly.

In a large skillet, cook turkey in 2 tablespoons of the remaining oil over high heat for 5 minutes, until brown. Add onions, celery and carrots: sauté for 5-8 minutes, until vegetables are crisp tender.

Add sherry to deglaze the pan, loosening any browned bits. Reduce heat to medium and cook, until liquid is reduced by ½, about 30 minutes.

Add stock and bring to a boil over high heat. Add bay leaf. Reduce heat and simmer until liquid is reduced by ½.

Add demi-glace and bring to a boil over high heat.

In another large skillet, over medium heat, combine butter and remaining oil. Add red cabbage, zucchini and yellow squash and sauté until soft.

Add tomato and sauté for 2 more minutes until tomato is soft.

Gently stir vegetable mixture into turkey mixture.

Place cornmeal, flour and eggs in 3 separate dishes. Dip each oyster, first into flour, then egg, then cornmeal. Coat evenly. Place coated oysters on a rack and refrigerate until ready to fry.

Heat vegetable oil to 350 degrees F. Fry oysters, a few at a time, for 2 minutes, until golden. Drain well.

Serve turkey stew over egg noodles and top with fried oysters. Garnish with lemons.