Turkey and Mushroom Stew
with Cheesy Croutons
Herby Turkey meatballs float in a delicious hearty sea of mushrooms and broth. Crispy Cheesy Crouton dunkers ensure you get all that tasty broth from the bowl!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
200 g
Mélange de champignons
¾ tasse(s)
Couscous isréalien
(Contient Blé)
2 pièce(s)
Concentré de bouillon de poulet
14 g
Sauge et Thym
1 pièce(s)
Pain ciabatta
7 g
Ciboulette
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
56 g
Bébés épinards
2 cs
Chapelure italienne
(Contient Orge, Lait, Avoine, Seigle, Sésame, Soya, Blé Peut contenir Oeuf)
2 pièce(s)
Échalote
6 pièce(s)
Gousses d'ail
Pas inclus dans votre livraison
1.5 cs
Huile*
2 cs
Beurre non salé*
2.25 cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Add 10 cups water and 2 tsp salt in a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, thinly slice sage and chives. Strip 1/2 tbsp thyme (dbl for 4 ppl) from stems. Quarter mushrooms. Cut ciabatta into 1-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.
Add Israeli couscous to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Drain and return to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl). Stir until melted and couscous is coated.
Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, mushrooms, half the sage and half the thyme. Season with salt and pepper. Cook, stirring often, scraping any brown bits from the bottom of the pot, until mushrooms soften, 3-4 min.
While mushrooms cook, add turkey, breadcrumbs, garlic, remaining sage and remaining thyme to a medium bowl. Stir to combine. Roll turkey mixture into 1 1/2-inch meatballs. Transfer the meatballs to a plate. Set aside.
Add 3 cups water (dbl for 4 ppl) and broth concentrates to the pot with the mushroom mixture. Bring to a boil over high heat. Once boiling, reduce heat to medium-low and carefully add meatballs to the mushroom broth. Cover and cook, until meatballs are cooked through, 4-5 min.** Add spinach and stir together, until wilted, 1 min.
Toss ciabatta pieces with 1/2 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Sprinkle over Parmesan. Broil in middle of oven, stirring halfway through cooking, until lightly golden, 6-7 min. Divide couscous between bowls. Ladle over turkey mushroom mixture, then top with cheesy croutons and sprinkle over chives.