Thursday, February 25, 2010

Smoked Turkey Stew and Root Vegetables

This recipe is a fantastic way to use up leftover celery, potatoes, squash…whatever you have floating around your ‘frig…and it is SO hearty and satisfying for a winter meal. Serve with GF toast on the side.    
1 T. olive oil
1 onion, chopped,
3 ribs celery, chopped
2 cloves garlic, minced
3 carrots, chopped into ½ inch slices
1 sweet potato, chopped
1 russet potato, chopped
½ butternut squash, roughly peeled and chopped into 1 inch cubes (use all of it, if you like!)
1-14 ounce can low sodium, no sugar added, canned tomatoes
6-8 cups of water or GF chicken broth
1 T. fresh thyme (or 1 t. dried)
Salt and pepper to taste
1 smoked turkey leg, with most of meat removed and chopped into cubes
1 smoked turkey breast or thigh, with most of meat removed, chopped
¼ cup grated Parmesan, optional garnish
2 T. parsley, minced, optional 
Saute chopped veggies (first seven ingredients) in the olive oil for 5-10 minutes. Pour in the can of tomatoes, the water or broth, seasonings, then turkey meat and bones. Bring to boil, then reduce heat and allow to simmer for two hours, or longer by placing soup in a crockpot
Remove turkey bones. Ladle into soup bowls and serve with garnish, if desired.
Makes: 8 servings.

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