Sweet Potato Apple Stew with Turkey
Source: American Institute for Cancer Research

Sweet Potato Apple Stew with Turkey

1 Tbsp. canola oil
1 medium onion, chopped
1 large carrot, cut in 3/4-inch slices
1 rib celery, cut in 3/4-inch slices
1 small rutabaga, peeled and cut in 1-inch pieces
1 1/2 cups fat-free, reduced-sodium chicken broth
1 bay leaf
2 Crispin or Red Delicious apples, peeled and cut in 1-inch pieces
2 medium sweet potatoes or yams, peeled and cut in 3/4-inch half-moon slices
2 cups diced cooked turkey breast
1/2 cup fresh, frozen or dried cranberries
1/2 tsp. dried thyme
Salt and freshly ground black pepper to taste
1/3 cup chopped toasted almonds (optional)

Preheat oven to 375 degrees.

In small Dutch oven, heat oil over medium-high heat. Add onion. Sauté until tender, about 4 minutes. Add carrot, celery and rutabaga. Cover tightly and cook over medium-low heat 10 minutes. Add broth and bay leaf. Cover.

Transfer stew to oven. Bake 10 minutes. Add apples and sweet potatoes, turkey, cranberries and thyme. Cover and bake until vegetables are tender and turkey is heated through, 15 to 20 minutes.

Remove bay leaf. Season with salt and pepper to taste. Sprinkle with almonds, if desired. Serve over brown rice or noodles.

Makes 6 servings.

Per serving: 232 calories, 4 g. total fat (<1 g. saturated fat), 32 g. carbohydrate, 17 g. protein, 5 g. dietary fiber, 98 g. sodium.