A nice hearty and healthy "stew" to warm you up on a chilly day. This makes a HUGE pot, enough to freeze for later. A few things....First, this really didn't seem like a stew to me, and definitely not something I'd call turkey mushroom stew. Like another reviewer mentioned, it really was a cross between spaghetti sauce and chili. Take out the beans and you have spaghetti sauce. Take out the Italian seasoning and you have chili. Turkey and mushrooms weren't the prominent ingredient or flavor. Secondly, the 1/2 cup hot pepper sauce wasn't too much at all, which was the concern of some reviewers. I suppose if you use a brand that's crazy spicy it might be, but I used Frank's Red Hot as another reviewer suggested and it was the perfect amount of heat. Definitely not enough to get the nose running, just a nice bite. Third, this recipe was seriously lacking in salt. I added about 1.5 tsp of salt to the finished product and it really made the flavors pop. In terms of the other seasonings in this recipe, these are the amounts I used: 2 tsp garlic powder, 2 tsp Italian seasoning and 1 tsp black pepper. Lastly, this came out really acidic. Normally when I make tomato-based sauces such as these, I add a bit of sugar to counteract the acidity. I tried that, but it was still overly-acidic so I then added about 1 tsp baking soda to the pot and that completely solved the problem. Tomorrow I will serve my leftovers over spaghetti squash. :)
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A nice hearty and healthy "stew" to warm you up on a chilly day. This makes a HUGE pot, enough...