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Turkey and Cider Stew with Raclette

Turkey and Cider Stew with Raclette
PREP TIME
20 min
COOK TIME
40 min
YIELDS
6 servings

This delightful turkey and cider stew will be your go-to this winter. Get cozy and enjoy!

Brought to you by Dairy Farmers of Canada

Tip: Easier to serve than roasted turkey, this stew can be made days in advance and heated up in a casserole on low heat or covered in the oven at 325ºF (165ºC). Don’t forget to add the cheese at the very end!

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Ingredients

1 ⅔
cup (750 g) turkey breast, cut into 1-inch (2.5 cm) cubes
1
flour seasoned with salt and pepper
2
Tbsp (30 ml) butter
1
large onion, chopped
2
clove garlic, chopped
1
cup (250 ml) cider
1 ½
cup (375 ml) low-sodium chicken broth
3
sprig fresh rosemary or ½–1 tsp (2–5 ml) dried rosemary
1
pinch salt
1
pinch freshly ground pepper
2
apples, peeled and diced
¼
cup (60 ml) 35% cream
5
oz (150 g) Canadian Raclette, diced
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Directions

Step 1

Flour turkey cubes and shake off excess flour.

Step 2

In large saucepan, melt butter on high heat and brown half of turkey cubes. Set aside in dish, and brown remaining turkey. Return first batch to saucepan.

Step 3

Add onion and garlic. Cook 2 minutes.

Step 4

Deglaze with cider and add broth.

Step 5

Bring to a boil and add rosemary. Season to taste.

Step 6

Let simmer on medium heat for 20 minutes.

Step 7

Add apples and cream. Cook another 10 minutes.

Step 8

Remove rosemary sprigs and adjust seasoning.

Step 9

Incorporate Raclette just before serving so it doesn’t melt completely.

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My rating for Turkey and Cider Stew with Raclette
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