Recipe: Tavern Turkey Stew with Fried Oysters, Chestnut Fritters, and Homemade Egg Noodles

MENU:
Tavern Turkey Stew
Chestnut Fritters
Homemade Egg Noodles
Cornmeal Fried Oysters with Pickapeppa Remoulade

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TAVERN TURKEY STEW WITH FRIED OYSTERS
Adapted from source: Walter Staib, City Tavern Restaurant

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 tablespoon)
3/4 cup olive oil
1 leek (white part only), well rinsed and cut into 2-inch strips, for garnish
1/2 cup all-purpose flour
3 medium yellow onions, diced
4 celery ribs, diced
3 large carrots, diced
1/2 cup dry sherry
4 cups (1 quart) Chicken Stock
1 bay leaf
2 cups Demi-glace
2 cup shredded red cabbage
2 medium zucchini, halved lengthwise and sliced
1/2 pound (2 sticks) unsalted butter
1/2 cup chopped tomato
Salt and freshly ground black pepper

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

Pour 1/4 cup of the oil into a large saucepan. Heat the oil over high to heat to 350degreesF. Add the leek and cook for 1 minute, until golden brown, being careful not to let the hot oil splatter. Using a slotted spoon, remove the leek from the oil and place on a paper towel to absorb any excess oil. Reserve.

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

Sprinkle the 1/2 flour over the turkey cubes and toss to coat thoroughly.

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 saut 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 a medium and cook, until the liquid is reduced by half, about 30 minutes. Add the Chicken Stock and bring to a boil over high heat.

Add the bay leaf. Reduce the heat and simmer, until liquid is reduced by half. Add the Demi-glace and bring to a boil over high heat. Remove from the heat.

In another large skillet, saut the red cabbage, zucchini, and yellow squash in the butter and remaining oil over medium heat for 5 minutes, until the vegetables are soft.

Add the tomato and saut for 2 minutes more, until the tomato is soft.

Gently stir the vegetable mixture into the turkey mixture.
Serve the strew over the Homemade Egg Noodles and garnish with the Cornmeal Fried Oysters and the reserved Fried Leeks.

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CHESTNUT FRITTERS
Servings: 8

1 1/2 pound chestnuts (about 27), baked, peeled, and chopped
8 tablespoons (1 stick) unsalted butter
4 shallots, peeled and chopped
2 pounds lean raw bacon, finely chopped
1 bunch fresh parsley, chopped (about 6 tablespoons)
1 teaspoon five-spice powder
1/4 teaspoon chopped fresh coriander
Salt and freshly ground black pepper
16 slices lean raw bacon
3 tablespoons vegetable oil
1 bunch fresh chives, finely chopped (about 6 tablespoons), for serving
4 sprigs fresh watercress, for garnish

TO BAKE THE CHESTNUTS:
Take 1 1/2 pounds or fresh chestnuts. Penetrate the skin of each chestnut with a small paring knife.

Preheat the oven to 450 degrees F. Bake chestnuts for 35 minutes.

When cooked, let the chestnuts cool. Peel them and chop finely.

TO PREPARE THE FRITTERS:
In a small skillet, place 1 1/2 tablespoons of the butter and cook shallots over medium heat for 2 minutes, until golden brown.

In a large mixing bowl, mix together the cooked shallots, the 2 pounds chopped bacon, parsley, five-spice powder, coriander, and salt and pepper to taste.

Add chopped chestnuts. Mix thoroughly until fine in food processor. Divide the mixture into 16 equal portions.

Place the bacon slices on a work surface. Place one portion of the shallot mixture in the center of each bacon slice and fold each end over the middle.

Flatten each fritter with the palm of your hand; place them on a baking sheet. Cover with plastic wrap and refrigerate for 10 to 20 minutes.

In a large saut pan, melt the remaining 6 1/2 tablespoons of butter and the oil over medium heat.

Place the fritters 1/4 inch apart in the skillet and cook for 2 minutes on each side, until golden and crisp.

Place on ovenproof baking sheet. Preheat the oven to 375 degrees F. Bake for 5 to 10 minutes.

TO SERVE:
Sprinkle the fritters with the chives and a generous amount of black pepper.

Garnish with the watercress.

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HOMEMADE EGG NOODLES
Servings: 4

1 cup all-purpose flour
1 egg, lightly beaten
1 egg yolk, lightly beaten
1 teaspoon vegetable oil
1 teaspoon salt
1 teaspoon unsalted butter

Place the flour in a mixing bowl.

Add the egg, egg yolk, oil, and salt.

Knead thoroughly with hands until it begins to form a stiff ball of dough. (This can also be done in the bowl of an electric mixer using a paddle.)

Wrap in plastic wrap and let sit for 1 hour at room temperature.

Roll dough into a ball and flatten it until 1/4-inch thick. With a rolling pin, roll the dough out until 1/6-inch thick or as thin as possible.

Cut the dough into 1/2-inch wide by 2-inch long strips.

In a medium saucepan filled with 2 quarts water, ass 1/2 teaspoon salt and bring to a boil over high heat.

Cook for 2 minutes or until al dente.

Strain and let cool. Add the butter to the noodles and toss until melted.

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CORNMEAL FRIED OYSTERS WITH PICKAPEPPA REMOULADE
Servings: 4-6

FRIED OYSTERS:
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
4 eggs, lightly beaten
24 extra-large Bluepoint oysters, shucked
(Oysters can be tricky to open; doing so safely requires a special glove, a special knife, and a practiced hand. I recommend buying oysters already shucked from your favorite fishmonger.)
4 cups (1 quart) vegetable oil, for frying
PICKAPEPPA REMOULADE:
(Makes 2 cups sauce)
1/4 cup chopped kosher dill pickles
1/4 cup chopped yellow onions
1 3/4 cups Mayonnaise
1 tablespoon Pickapeppa sauce
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh dill
1 teaspoon fresh lemon juice
2 lemons, each cut into 4 to 6 wedges, for garnish

PREPARE THE FRIED OYSTERS:
Place the cornmeal, four, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat.

Place the coated oysters on a baking sheet and refrigerate until ready to fry.

Pour the oil into a deep-fat fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350degreesF (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil one at a time.

Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil.

PREPARE THE PICKAPEPPA REMOULADE:
In a food processor bowl, puree the pickles and onions.

Transfer the puree to a medium-mixing bowl. Add the remaining ingredients. Mix well.

Cover with plastic wrap and refrigerate until chilled, about 1 hour. Will keep for up to 3 days.

TO SERVE:
Arrange the oysters on the individual plates and serve with the Pickapeppa Remoulade.

Garnish with the lemon wedges.