Turkey Stew with Fried Oysters

It's a little know fact that Martha Washington liked to serve her turkey dinners with a side of fried oysters. 

Here's a colonial culinary treat with a unique flavor profile and a signature dish served at the Washingtons' Mount Vernon estate.   

Turkey Stew with Fried Oysters

Ingredients (Serves 4 to 6)
3 pounds skinless boneless turkey thighs, cut into 2-inch cubes
4 medium shallots, chopped
4 garlic cloves, chopped
1/2 bunch fresh basil, chopped (about 1/4 cup)
1/2 bunch fresh parsley, chopped (about 3 tablespoons)
1 sprig fresh thyme, chopped (about 1 teaspoon)
1/2 cup olive oil
1/2 cup all-purpose flour
3 medium yellow onions, diced
4 celery ribs, diced
3 large carrots, peeled and diced
1/2 cup dry sherry
1 quart Chicken Stock
1 bay leaf
2 cups Demi-Glace
1/2 pound (2 sticks) unsalted butter
2 cups shredded red cabbage
2 medium zucchini, halved lengthwise and sliced
2 medium yellow squash, halved lengthwise and sliced
1/2 cup chopped tomato
Salt and freshly ground black pepper
Homemade Egg Noodles, for serving
Cornmeal Fried Oysters, for serving
Fried Leek Garnish, optional, for garnish

Directions
1.  In a large mixing bowl, combine the turkey, shallots, garlic, basil, parsley, thyme, and 2 tablespoons of the oil. Cover with plastic wrap and marinate overnight in the refrigerator, stirring occasionally.
2.  Remove the turkey from the marinade and discard the marinade. Pat the turkey dry with paper towels and place in a medium-size mixing bowl. Sprinkle the flour over the turkey and toss to coat thoroughly.
3.  In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat for 5 minutes, until brown. Add the onions, celery, and carrots, and sauté for 5 to 8 minutes, until the vegetables are crisp-tender. Add the sherry to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Reduce the heat to medium and cook, until the liquid is reduced by half, about 30 minutes. Add the stock and bring to a boil over high heat.
4.  Add the bay leaf. Reduce the heat and simmer, until the liquid is reduced by half. Add the demi-glace and bring to a boil over high heat. Remove from the heat.
5.  Melt the butter and remaining oil in another large skillet over medium heat, add the red cabbage, zucchini, and yellow squash, and sauté for 5 minutes, until the vegetables are soft.
6.  Add the tomato and sauté for 2 minutes more, until the tomato is soft. Gently stir the vegetable mixture into the turkey mixture.
7.  Serve the stew over Homemade Egg Noodles and garnish with Cornmeal Fried Oysters and Fried Leek Garnish.

Recipe courtesy of Chef Walter Staib, owner/operator of the City Tavern Restaurant in Philadelphia and host of the Emmy Award Winning Show, A Taste of History.