Leftover Turkey Stew

Name: Leftover Turkey Stew
Ingredients: 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

14 ingredients

7 steps

Ingredients

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

Directions

1

In small Dutch oven, heat the oil over medium-high heat.
2

Saute onions until soft, about 4 minutes.
3

Add carrots, celery and rutabaga. Cover tightly and cook over medium-high heat ~10 minutes.
4

Add the stock and bay leaf. Cover and cook the stew for 10 minutes.
5

Add the apple and sweet potato, thyme and sage. Cover and simmer until the vegetables are done ~15 minutes.
6

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.
7

Serve with cooked noodles or rice.