Tag Archives: russet potatoes

Chuckwagon Turkey Stew

Chuckwagon Stew

There is a long history behind the Chuckwagon.  They were used by the cowboys working on the Texas cattle drives as early as 1867.  Each had their own cook, often called “Cookie” and was king of his chuckwagon.  The chuckwagon was the social center for the cowboys out on a drive.  He determined when, what to eat and sometimes, how much. 

Turkey Chuckwagon Stew  Chuckwagon Turkey Stew

Not much different than the  home “Cookies”   However, I doubt turkey was very the main meat in the stew, not when moving beef across the land.  There are some very interesting stories of the chuckwagon history.

Every ready baked potatoes.

My real intention of taking about this stew was the use of prebaked potatoes to have in the refrigerator to add to soups, stews, or for stir frying without the waiting for the potato to bake.  I bake four russet potatoes, wrapped in foil for 1 hour at 400 F.  They are cooled to room temperature in the foil, and stored until ready for addition to a recipe.  That was the beginning of the Chuckwagon Turkey Stew.

Chuckwagon Turkey Stew

Julia Ann
A savory stew to enjoy around a camp fire or picnic. Just as great to have for a quick evening week day dinner.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Stew
Cuisine American
Servings 6 servings


  • 1 pound ground turkey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • 1/2 cup onion diced
  • 1 cloves garlic minced
  • 1-2 tablespoons of jalapeno pepper diced (more if preferred hotter)
  • 1 tablespoon flour
  • 1/2-3/4 cup cooked or canned navy beans drained (other canned beans if preferred)
  • 14.5 ounces of diced tomatoes with juice
  • 1-2 cups baked potatoes diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried thyme
  • 1/4 teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1/4 cup of ketchup
  • Netta Belle's Choice Sea Salt
  • Netta Belle's Choice Ground Black Pepper


  • Brown the ground turkey in the olive oil, drain on paper towels, set aside.
  • Brown the onion, garlic, jalapeno pepper in olive oil until soft.
  • Add the browned turkey to the skillet.
  • Sprinkle the flour over the turkey, stir to blend. This is to thicken the juices.
  • Add beans, tomatoes and potatoes.
  • Stir to blend together.
  • Add the seasonings.
  • Simmer for 25 minutes.


This recipe is versatile to prepare to your family's taste. Ground beef or sausage could be used in place of the turkey, as well as your choice of beans and seasonings. Enjoy for a quick supper/dinner.-----------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
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Chuckwagon Turkey Stew

Stone Ground Corn Bread

Stone Ground Corn Bread                                                                                                       


Enjoy Stone Ground Cornbread
with Chuckwagon Turkey Stew.




Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.


Tips for making French Fried Potatoes

Russet Potatoes

Unpeeled Russet Potatoes

Hamburgers and fries are easily gotten at fast foods.  Frozen fries can be bought by the huge bags in the grocery.  Wouldn’t you rather have  home made French Fries?

After peeling the potatoes, how do you prevent discoloration and keep crispness of the potatoes before frying?

1.  dip potato strips in lemon juice.

2.  soak  potato strips overnight in solution of half water and half vinegar.

3.  soak  potato strips in cold water for 30 minutes to 1 hour.

Potato sticks

Potato sticks for French Fries

I hope you chose number 3, soaking the potatoes strips in cold water at least 30 minutes will prevent discoloration and maintain the crispness.  It also removes some of the starch.  After soaking, drain and dry thoroughly before frying in the hot, deep fat.

Use your favorite recipe for French Fried Potatoes or select one from Food Network or The Pioneer Woman

A test for doneness is the crispy outside and mealy on the inside and have turned a golden brown.  When potatoes go into the hot oil/fat they will go to the bottom of the fryer.  As they cook they will rise to the top of the oil and brown.

Remove French Fries from the oil and put on toweling paper to absorb the excess oil. Season with sea salt or a seasoning or your choice to serve the hot fresh French Fries.

Adapted from The Creative Cooking Course.  The Creative Homemaker’s Academy, 1973. 

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.