White Bean Turkey Ragout

Submitted by Penelope Wong, Executive Chef, Glenwood Country club, cherry hills village, colo.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

Yield: 4-8 Servings

Amt Ingredient
1 tbsp. canola oil
2 tsp. minced garlic
1 medium yellow onion, small diced
1 cup diced celery
2 poblano chilies, roasted, peeled and diced
3 cups diced cooked turkey breast, or shredded
1 tsp. ground cumin
½ tsp. chili powder
½ stick unsalted butter
3 tbsp. flour
1 quart chicken stock, heated
3 cups white navy beans or cannellini beans, cooked
and drained
2 cups heavy cream (optional, may be substituted
with low fat milk)
to taste salt and pepper
1 tbsp. finely minced cilantro

Procedure:
• In medium stock pot, heat with 1 tbsp. canola oil, sautée garlic, onion, celery, poblano chili and turkey. Add spices and continue to sautée for about 5-7 minutes, stirring constantly. Add in butter, and then flour, mix thoroughly and then add in chicken stock. Add beans and bring to a light simmer for about 10 minutes. Add in heavy cream and bring back to a light boil for about 10-15 minutes. Season with salt and pepper; add cilantro just before serving.