Tavern Turkey Stew with Fried Oysters Recipe | Food Network

Ingredients

• 3 pounds skinless, boneless turkey thighs, cut into 2-inch cubes
• 4 medium shallots, chopped
• 4 garlic cloves, chopped
• 1/4 cup chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 1 tablespoon fresh thyme
• 3/4 cup olive oil
• 1 leek (white part only), well rinsed and cut into 2-inch strips, for garnish
• 1/2 cup all-purpose flour
• 3 medium yellow onions, diced
• 4 celery ribs, diced
• 3 large carrots, diced
• 1/2 cup dry sherry
• 4 cups (1 quart) chicken stock
• 1 bay leaf
• 2 cups demi-glace, homemade or storebought
• 2 cups shredded red cabbage
• 2 medium zucchini, halved lengthwise and sliced
• 2 medium yellow squash, halved lengthwise and sliced
• 1/2 pound (2 sticks) unsalted butter
• 1/2 cup chopped tomato
• Salt and freshly ground black pepper, to taste
• Herbed Spaetzle, recipe follows
• Cornmeal Fried Oysters, recipe follows
• 1 1/2 cups yellow cornmeal
• 4 eggs, lightly beaten
• 24 extra-large Bluepoint oysters, shucked
• 4 cups (1 quart) vegetable oil, for frying
• 2 lemons, each cut into 4 to 6 wedges, for garnish
• 1 cup all-purpose flour
• 2 large eggs
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 1/2 cup cold water
• 2 tablespoons unsalted butter