Turkey stew

Ingredients

Metric

Imperial

1	1	half-roast of turkey breast and turkey thigh
4	4	chopped garlic cloves
500 ml	2 cup	carrots, sliced crosswise
450 g	1 lb	potatoes, cut into cubes
1 l	4 cup	green beans
500 ml	2 cup	vegetable bouillon
15 ml	1 tbsp	corn starch
30 ml	2 tbsp	cold water
-	-	Salt and pepper

Preheat the oven to 165°C (325° F).
Place the turkey roast in its cooking bag in a roasting pan and pour in sufficient water to completely cover.
Perforate the upper part of the bag to let steam escape. Cover and cook in the oven for 3 hours or until the internal temperature reaches 71°C (160° F). Remove and let rest for 15 minutes before removing the roast from its cooking bag.
Place all the vegetables in a large pan. Pour in the water, bring to a simmer and let stew for 15 minutes or until the vegetables are cooked.
If the bouillon is too clear, dissolve the corn starch in the cold water, and add to the warm bouillon stirring constantly.
Serve with buttered pasta.