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Poultry
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Poultry Stew

Granny's Turkey Stew

1 tablespoon 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, cut in 1-inch pieces
1 cups hot chicken or turkey stock
1 bay leaf
1 Crispin apple, peeled, cored and cut in 1-inch pieces
1 medium sweet potato or yam, peeled and cut in 3/4-inch half-moons
3 cups diced cooked turkey
1/2 cup fresh, frozen, or dried cranberries
1/2 teaspoon dried thyme
Salt and freshly ground pepper

Preheat the oven to 375 F.

In a small Dutch oven, heat the oil over medium-high heat. Saute the onion until it softens, about 4 minutes. Add the carrot, celery, and rutabaga. Cover tightly and cook over medium-low heat 10 minutes.

Add the stock and bay leaf. Cover, and bake the stew for 10 minutes. Add the apple and sweet potato, turkey, cranberries, and thyme. Cover and bake until the vegetables are done and the turkey is heated through, 15-20 minutes. Season to taste with salt and pepper. Serve with cooked noodles or rice