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The holidays are fast upon us, and not only do we have to plan the Thanksgiving meal, but the Thanksgiving leftovers as well. Usually in my house there are lots of turkey and maybe some potatoes, the stuffing is almost always the first thing to go. But after so long, cold turkey sandwiches and turkey and gravy tend to get a bit bland. I came up with this recipe last year when all I had left after the dust has settled was turkey, enjoy!
Ingredients:
- 1lb (give or take) turkey leftovers
- 1 package fresh cranberries
- 1 yellow onion, sliced thin or diced
- 1 cup corn
- 1 package sliced mushrooms
- 4 cups chicken or turkey stock*
- 1 cup dry white wine
- 1 tablespoon thyme
- 2 tablespoons honey
- 2 tablespoons of unsalted butter
- salt and pepper to taste
*If you’re going to be using store bought chicken or turkey stock try to find either unsalted or low sodium broth since it can change the taste of the stew.
Preparation:
1. Melt the butter in a large, heavy pot over medium heat.
2. Add the onions and saute for about 5 minutes, or until soft.
3. Add the mushrooms and corn and cook for another 10 minutes.
4. Add the white wine. Scrape the bottom of the pan with a spoon to loosen any carmelized bits.
5. Add the stock, turkey, cranberries, honey, and thyme.
6. Bring to a boil, reduce to a simmer, and cook for 15 minutes. Most of the cranberries will burst but that’s okay because that’s exactly what we want.
7. Reduce the heat. Season with salt and pepper to your taste. Other spices can be added or not used as you prefer.
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Author Information: Erin Emms
Author Information: Erin Emms
Blog: Gluten Free Om-Nom-Noms
Gluten Free NetWorks
