LEFTOVER TURKEY STEW

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Leftover Turkey Stew image

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!

Provided by Judikins

Categories     Stew

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 301.7, Fat 9.6, SaturatedFat 2.2, Cholesterol 79.8, Sodium 501.3, Carbohydrate 18.2, Fiber 3.5, Sugar 8, Protein 34.4

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