Parker Ridge Stew

This recipe comes from the cook tent at the RN Ranch in Cochrane, AB. It is pretty much a staple on any pack ride into the backcountry.

HERE'S WHAT YOU NEED:

• Pastry to cover a 3 qt. Casserole (or frozen puff pastry dough)
• 1/2 cup butter (125 ml)
• 1/2 cup flour (125 ml)
• 1 tsp salt (5 ml)
• pepper to taste
• 2 tsp onions - chopped very fine (30 ml)
• 2 cups chicken broth (750 ml)
• 1/2 LB mushrooms -- sliced (250 gr.)
• 3 tsp butter (45 ml)
• 3 cups turkey -- roasted and diced (750 ml)
• 2 carrots -- finely chopped
• 2 stalks of celery - finely chopped
• 2 potatoes - cubed
• Summer savory, poultry seasoning, sage, chervil, garlic and parsley to taste
• Lots of Hot Tiger Sauce to taste

HERE'S WHAT YOU DO:

1. Melt the butter in a saucepan over a medium heat

2. Blend in the flour, salt, pepper and onion

3. Gradually stir in the chicken broth

4. Cook, stirring constantly until everything is smooth and thickened

5. In a small fry pan, cook the mushrooms in butter

6. Add in the mushrooms, Turkey, carrots, celery and potatoes to your sauce

7. Mix it all well and pour into your honking big casserole dish

8. Cover with the pastry and slash it -- to allow the steam to escape

9. Bake in a pre-heated 400⁰ F oven for about 30 minutes or until the pastry is golden brown

Enjoy