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Turkey and Cranberry Stew
From The American Institute for Cancer Research
In a deep pan or skillet, heat the oil over medium-high heat. Sauté the onion until it softens, about 4 minutes. Add the carrot, celery, parsnip (if using) 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 stock. Lower 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 the frozen kind. If the mixture seems dry, add enough additional stock to cook the fruit. Gently simmer until the apple has softened and the cranberries are tender, about 5 minutes. If using canned cranberries, add them after the apple has softened, along with the turkey. Heat through for a few more minutes, until the turkey is hot. Season to taste with salt and pepper. Server as is or over cooked brown rice or whole-grain pasta, if desired.
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