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.