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Prep 15 mins
Cook 45 mins
Got this recipe from our daughter and wanted to share it with my "zaar" friends. It has a few unusual twists which is typical of her cooking; she's a great cook and this recipe shows it!
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 -2 large carrot, cut crosswise in 3/4-inch slices
- 1 -2 celery rib, cut crosswise in 3/4-inch slices
- 1 small rutabaga, cut in 1-inch pieces
- 2 cups hot chicken stock or 2 cups turkey stock
- 1 bay leaf
- 1 crispin apple, peeled, cored and cut in 1-inch pieces (or granny smith)
- 1 medium sweet potatoes or 1 medium yam, peeled and cut in 3/4-inch pieces
- 3 cups diced cooked turkey
- 1⁄2 cup cranberries (fresh, frozen, or dried)
- 1⁄2 teaspoon dried thyme
- 1 teaspoon ground sage
- salt & freshly ground black pepper
- In small Dutch oven, heat the oil over medium-high heat.
- Saute onions until soft, about 4 minutes.
- Add carrots, celery and rutabaga. Cover tightly and cook over medium-high heat ~10 minutes.
- Add the stock and bay leaf. Cover and cook the stew for 10 minutes.
- Add the apple and sweet potato, thyme and sage. Cover and simmer until the vegetables are done ~15 minutes.
- Once the veggies are soft, take about half out and blend them with a hand mixer with one more cup of chicken broth. Stir back into veggie mix, add turkey, cranberries, 1/2 cup half-and-half, and heat through.
- Serve with cooked noodles or rice.