Monday, October 25, 2010

Fall stew with turkey and pumpkin squash

One of my pressure cooker staples is turkey leg stew. Turkey legs are inexpensive, relatively lean, abundant in the Fall, and become falling-off-the-bone tender when cooked in a pressure cooker. You can vary the ingredients in your turkey leg stew to make a turkey leg osso buco (use canned tomatoes and white wine), or a traditional stew with potatoes, carrots and red wine, or this simple Fall stew/soup with acorn squash segments (I used an orange skinned acorn squash, as you can see in the picture above, but the green skinned acorn squash works fine too). You will be amazed at how easy it is to prepare, and how fast it cooks in the pressure cooker. The Fissler Blue Point Pressure Pan is ideal for this recipe because of the broad skillet design of the cooker. Large turkey legs fit easily inside the Blue Point pressure pan. Naturally, you could make this with four to six chicken legs instead of two turkey legs. Reduce the cooking time by 12 minutes though.

Here's the recipe:
2 turkey legs
1 large carrot cut into chunks
4 stalks celery cut into half inch pieces
1 small acorn squash or substitute a small pumpkin, seeds removed, cut into about six wedges
1 cup white wine
3 cups broth (any broth will do: vegetable, chicken, beef)
herbs such as bay leaf, parsley etc.
2 Tbsps oil

Heat oil in pressure cooker without lid, add turkey legs. Brown lightly on all sides on medium heat. Add carrots and celery. You can also add a chopped onion, if you like. Stir vegetables around for a couple of minutes. Place squash wedges between and around turkey legs. Add wine. Simmer for three minutes. Add broth and herbs. Increase heat to high. Put pressure lid on and close pressure valve. Allow to come to high pressure and then reduce heat to medium low. Cook on high pressure for 35 minutes. Turn off heat and release pressure. The meat will be very tender and the squash skins will also be tender and edible, although some people prefer to scoop the squash flesh off of the skin and discard the skin. Add salt and pepper to taste and serve. If you like the stew to be thick and not soupy, you can thicken with flour or cornstarch.

1 comment:

  1. LOVE stew!!! This one seems simple and YUMMY. Thanks for posting!
    Lucas Michael, LA CA