Autumn Stew
Serves 8
4 stalks celery, chopped (or 1/2 cup dried celery, rehydrated)
8 large carrots, diced (or 1 cup dried carrots, rehyrdated)
6 cups apples, chopped (or equivalent dried apples, rehydrated)
1/2 cup dried onions (or 2 onions, diced)
8 cups chicken broth(or 8 cups water plus 8 tsp chicken bullion)
5 cups potatoes, chopped
6 cups cooked turkey, chopped
2 tsp dried marjarom
2 tsp dried parsley
1 tsp dried oregano
pepper to taste
Preeat oven to 350º. Combine all ingredients in a large roasting pan or 2 smaller pans. Cook for 1 hour and 15 minutes.
Notes: This is a great way to use turkey leftovers. I buy lots of turkeys when they are on sale before Thankgiving and cook them troughout the year. I also cook several of them and freeze the meat, so for this meal, I can just pull out the bagged turkey from the freezer.
This is a great meal to use apples that are starting to get old (and wrinkly). Apples can store a long time (months) in your fridge or in a cold storage room (basement, root cellar, etc.)