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A hearty and low-fat stew that makes good use of turkey leftovers.
1 lb turkey breast; cooked and shredded (about 2 cups)
12 oz cranberries; fresh, rinsed and picked through
1-15 oz can great northern beans; drained & rinsed
˝ large onion; sliced thin
1 C corn; frozen
4 oz mushroom; fresh, sliced
4 C chicken or turkey broth; low-sodium
1 C dry white wine
1 Tbls thyme; fresh, chopped (or substitute 1 tsp dried)
2 Tbls honey
2 Tbls butter
Salt and pepper, to taste
Melt the butter in a large, heavy pot over medium heat. Add the onions and sauté until soft (about 5 minutes). Add the mushrooms and corn and cook for another 10 minutes.
Add the white wine. Scrape the bottom of the pan with a spoon to loosen any caramelized bits. Add the stock, turkey, cranberries, honey, and thyme. Bring to a boil, reduce to a simmer, and cook for 15 minutes. Most of the cranberries will burst. Add the beans and cook an additional 10 minutes.
Reduce the heat. Season with salt and pepper; serve with cornbread or another bread.
Serves: 4-6 (adapted from About.com)
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