Turkey Stew

Name: Turkey Stew
Ingredients: 6 ounces frozen pearl onions, defrosted under warm running water; 4 ounces frozen peas, defrosted under warm running water; 4 ounces cranberries (1 cup); 1 rib celery, peeled and cut across into thin slices (about 1/2 cup); 1 cup turkey or chicken broth; 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 1 pound leftover sliced turkey or turkey cutlets, cut into 1 1/2-inch pieces; 1 1/2 tablespoons cornstarch; Freshly ground black pepper to taste; Kosher salt to taste

11 ingredients

12 steps

Ingredients

6 ounces frozen pearl onions, defrosted under warm running water
4 ounces frozen peas, defrosted under warm running water
4 ounces cranberries (1 cup)
1 rib celery, peeled and cut across into thin slices (about 1/2 cup)
1 cup turkey or chicken broth
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 pound leftover sliced turkey or turkey cutlets, cut into 1 1/2-inch pieces
1 1/2 tablespoons cornstarch
Freshly ground black pepper to taste
Kosher salt to taste

Directions

1

In a 2 1/2-quart souffle dish with a tight-fitting lid, stir together pearl onions, peas, cranberries, celery, turkey or chicken broth, sage and thyme.
2

Cook, covered, at 100 percent power in a high-power oven for 3 minutes.
3

Remove from oven and uncover.
4

Stir in turkey pieces.
5

Re-cover and cook for 4 minutes longer, stirring once after first 2 minutes.
6

Remove from oven and uncover.
7

Place cornstarch and pepper in a small bowl.
8

Stir in about 1/2 cup of the cooking liquid until no lumps remain.
9

Stir mixture into the stew.
10

Re-cover and cook for 3 minutes.
11

Remove from oven and uncover.
12

Stir in salt to taste.