Daytime Kitchen: Holiday Stew


Randall Spencer from Blue Ridge Mountain Catering joins Natalie and Brittany in the kitchen to make a holiday stew.

Here’s the recipe:

1 Leftover roasted turkey carcass
1 med Onion quartered
1 lb Carrots, 3 quartered crosswise, the rest thinly sliced
2 ea Stalks celery, quartered crosswise (save leaves for dumplings)
1 ea Bay leaf
3 ea Springs parsley
3 ea Springs thyme
4 Tbsp Unsalted butter
4 ea Shallots, minced
¼ c All-purpose flour
½ tsp Kosher salt & fresh ground pepper
1 lb Parsnips, peeled & thinly sliced
1 ea Juice of ½ lemon
1 lb Green beans, cut into 1-inch pieces
1 bn Fresh chives, chopped for topping

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