Leftover Turkey Stew

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
    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
  • 12
    cup cranberries (fresh, frozen, or dried)
  • 12
    teaspoon dried thyme
  • 1
    teaspoon ground sage
  • salt & freshly ground black pepper
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DIRECTIONS

  • 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.
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