Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables

More Turkey Leftover Recipes



2-tsp canola oil 
1-medium onion, chopped 
1-large carrot, cut crosswise in 3/4-inch slices
1-rib celery, cut crosswise in 3/4-inch slices 
1-small rutabaga, peeled and cut in 1-inch pieces 
1-medium sweet potato or yam, peeled and cut in 3/4-inch half-moons 
1-bay leaf 
1-cup non-fat, reduced-sodium chicken or turkey stock, heated 
1 -Crispin apple, peeled, cored and cut in 1-inch pieces 
1-cup fresh (and cooked) or frozen (and defrosted) cranberries 
1-tsp dried thyme 
3-cups diced cooked turkey (about 3/4 lb.) 
Salt and freshly ground black pepper, to taste

In a small Dutch oven or deep pan, heat the oil over medium-high heat
Sauté the onion until it softens, about 4 minutes
Add the carrot, celery, rutabaga and sweet potato
Lower heat to medium-low and stir frequently
Sauté until vegetables become lightly browned
Add the bay leaf and stock
Cover tightly and cook at a gentle simmer until vegetables are almost tender, about 20 to 25 minutes
Add the apple, cranberries and thyme
Cover and gently simmer until the apple has softened and cranberries are tender, about 5 minutes
Add turkey and heat through completely, about 5 minutes or less
Season to taste with salt and pepper
Serve over cooked pasta or rice, if desired.