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Turkey Cranberry Stew

User Rating 4.5 Star Rating (3 Reviews)


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.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 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.

User Reviews

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 4 out of 5
Interesting, Member stygmah

Not bad. But not 5 stars either. I followed the recipe exactly as written and tasted it. Needs the flour or some sort of thickening agent for sure. So I added it. Personally, I thought it lacked colour. Needed more cranberries and perhaps if I added carrots and celery as others suggested it would bump it up in flavour. Was kind of bland. I used scratch turkey stock. Maybe the prepackaged type would have had more flavour. Good to get rid of leftovers but I wouldn't serve to guests as written.

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