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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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! 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.
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