Cranberry Turkey Stew

Makes 8
Prep 20 m
Bake 30 m
Cook 30 m



  1. 1 of 6 Cook bacon in large skillet until crisp and fat is rendered, about 4 minutes. Remove bacon to paper toweling to drain; crumble and reserve. Reserve fat in skillet.
  2. 2 of 6 Reserve 1 tablespoon flour; mix remaining flour, the garlic salt and lemon pepper in large bowl. Add turkey pieces; toss to coat. Shake off excess flour mixture.
  3. 3 of 6 Heat bacon fat in skillet over medium-high heat. Working in batches, brown turkey pieces, adding vegetable oil if needed. Transfer to a plate. Add onion, leeks and celery to remaining fat in skillet, adding vegetable oil if needed; cook, stirring lightly, until tender and lightly browned, 10 to 12 minutes. Add garlic, rosemary and reserved 1 tablespoon flour; cook, stirring, until flour browns lightly, 2 to 3 minutes. Add wine; bring to boiling, stirring up any browned bits from bottom of skillet. Add chicken broth mixture; bring to simmer.
  4. 4 of 6 Return turkey along with any juices that have collected and crumbled bacon to skillet; simmer 15 minutes. Stir in soy sauce, lemon rind, lemon juice, softened cranberries, salt and pepper. Turn into 3-quart casserole. (Can be prepared up to this point a day ahead. Cover and refrigerate.)
  5. 5 of 6 Heat oven to 400 degrees F.
  6. 6 of 6 Bake in 400 degrees F oven for 30 minutes or until corn bread is browned and crisp and filling is hot.
Nutrition Information for Cranberry Turkey Stew
Servings Per Recipe: 8
Per Serving: 5 g fiber, 12 g Fat, total, 43 g carb., 3 g sat. fat, 153 mg chol., 1239 mg sodium, 49 g pro., 485 kcal cal.
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Printed from 07/19/2019