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1
In a large mixing bowl, combine the turkey cubes, shallots, garlic, basil, parsley, thyme, and 2 tablespoons of the oil.
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2
Cover with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 6 hours or overnight.
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3
Pour 1/4 cup of the oil into a large saucepan.
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4
Heat the oil over high heat to 350 degrees.
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5
Add the leek and cook for 1 minute, until golden brown, being careful no to let the hot oil splatter.
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6
Using a slotted spoon, remove the leek from the oil and place on a paper towel to absorb any excess oil.
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7
Reserve.
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8
Remove the turkey cubes from the marinade, discarding the marinade.
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9
Pat the turkey dry with paper towels and place in a medium mixing bowl.
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10
Sprinkle the flour over the turkey cubes and toss to coat thoroughly.
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11
In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat for 5 minutes, until brown.
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12
Add the onions, celery, and carrots, and saute for 5 to 8 minutes, until the vegetables are crisp tender.
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13
Add the sherry to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon.
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14
Reduce the heat to medium and cook, until the liquid is reduced by 1/2, about 30 minutes.
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15
Add the chicken stock and bring to a boil over high heat.
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16
Add the bay leaf.
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17
Reduce the heat and simmer, until liquid is reduced by 1/2.
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18
Add the demi-glace and bring to a boil over high heat.
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19
Remove from the heat.
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20
In another large skillet, saute the red cabbage, zucchini, and yellow squash in the butter and remaining oil over medium heat for 5 minutes, until the vegetables are soft.
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21
Add the tomato and saute for 2 minutes more, until the tomato is soft.
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22
Gently stir the vegetable mixture into the turkey mixture.
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23
Serve the stew over Herbed Spaetzle or egg noodles.
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24
Garnish with Cornmeal Fried Oysters and the reserved fried leeks.
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25
Place the cornmeal, flour, and eggs in separate dishes.
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26
Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat.
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27
Place the coated oysters on a baking sheet and refrigerate until ready to fry.
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28
Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan.
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29
Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough).
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30
To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time.
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31
Fry the oysters, a few at a time, for 2 minutes, until golden.
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32
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.
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33
Serve with lemon wedges.
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34
In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined.
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35
Slowly beat in the water until the mixture is smooth.
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36
Beat about 5 minutes more, until the mixture becomes elastic.
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37
In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat.
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38
Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon.
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39
Cook for 2 minutes, until spaetzle float, stir occasionally.
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40
Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly.
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41
Drain well.
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42
In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through.
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43
Serve immediately.
