Sweet Potato-Apple Stew With Turkey


1 tablespoon 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 cups diced cooked turkey breast
1/2 cup fresh, frozen or dried cranberries
1/2 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1/3 cup chopped toasted almonds (optional)


  1. 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.
  2. 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.

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