What are you going to do with all that leftover Thanksgiving turkey? Try this!
- 2 to 3 teaspoons canola oil
- 1 medium onion, chopped
- 1 large carrot, cut into bite-size pieces
- 1 rib celery, cut into thin slices
- 1 parsnip, peeled and cut into bite-size pieces
- 2 cups fat-free, reduced-sodium turkey or chicken broth
- 1 bay leaf
- 1 sweet, juicy apple, peeled, cored, and cut into bite-size pieces
- 1 medium sweet potato or yam, peeled and cut in half, then into bite-size pieces
- 3 cups diced cooked turkey breast
- 1 cup defrosted frozen or canned cranberries, rinsed and drained (see package’s instructions)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- In a deep pan or skillet, heat the oil over medium-high heat. Sauté the onion until it is soft, about 4 minutes.
- Add the carrot, celery, parsnip, and sweet potato. Lower heat to medium and, stirring frequently, sauté until the vegetables become lightly browned.
- Add the bay leaf, thyme, and 1 cup of broth. Lower the heat to a simmer and cook until the vegetables are almost tender, about 10 minutes or less.
- Stir in the apple and cranberries (if using frozen cranberries, follow directions as written; if using canned cranberries, add them after the apple has softened, along with the turkey). If the mixture seems dry, add enough additional broth to cook the fruit. Gently simmer until the apple has softened and the cranberries are tender, about 5 minutes.
- Add the turkey and heat through for a few more minutes, until the turkey is hot. Remove the bay leaf. Season to taste with salt and pepper.
- Serve immediately as is or over brown rice or whole-grain pasta, or freeze half for future use.
