Sweet Potato-Apple Stew With Turkey
 
tgcmagazine.com 
makes 6 servings. 
 
1 Tbsp  canola oil
1 medium  onion, chopped
1 large  carrot, cut in 3/4-inch thick slices
1   rib celery, cut in 3/4-inch slices
1 small  rutabaga, peeled and cut in 1-inch pieces
1-1/2 cup  fat-free, reduced-sodium chicken or vegetable broth
1   bay leaf
2   crispin or red delicious apples, peeled, cut in 1-inch pieces
2 medium  sweet potatoes, peeled, cut in 3/4-inch half-moon slices
2 cup  diced cooked turkey breast
1/2 cup  fresh, frozen or dried cranberries
1/2 tsp  dried thyme
  salt and freshly ground black pepper, to taste
1/3 cup  chopped toasted almonds (optional)
 
preheat oven to 375 degrees. in small dutch oven, heat oil over 
medium-high heat. add onion and saute until tender, about 4 minutes. stir 
in carrot, celery and rutabaga. cover tightly and cook over medium-low 
heat about 10 minutes. add broth and bay leaf; cover. transfer to oven. 
bake 10 minutes. stir in apples, sweet potatoes, turkey, cranberries and 
thyme. cover and bake until vegetables are tender and turkey is heated 
through, about 15 to 20 minutes. remove bay leaf. season with salt and 
pepper, if desired. garnish with almonds, if desired. serve over hot brown 
rice or whole-grain noodles. 
 
 
-- 
(ID: 4569) Mirror: rec.food.recipes: Sun, Dec 5, 2004


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