Turkey Cranberry Stew

Sweet and earthy, turkey cranberry stew is delightful combination of turkey, fruit, and vegetables. Healthy and low fat, but full of flavor. A simple recipe that makes good use of leftover turkey.

• 1 Pound Turkey Breast, cooked and shredded with fingers
• 10 Ounces Fresh Cranberries, rinsed and picked through
• 1 Can Great Northern Beans (15 Ounces), rinsed
• 1/2 Sweet Yellow Onion, sliced thin
• 1 Cup Corn
• 4 Ounces Mushroom, sliced
• 4 Cups Chicken or Turkey Stock
• 1 Cup Dry White Wine
• 1 Tablespoon Fresh Thyme
• 2 Tablespoons Honey
• 2 Tablespoons Butter, unsalted
• Salt and Pepper, to taste

Melt the butter in a large, heavy pot over medium heat. Add the onions and saute 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 carmelized 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.

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