Turkey and Sweet Potato Stew with Cranberries
Equipment
- Large pot
- Wooden spoon
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 cup dried cranberries
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink.
- Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
- Stir in the sweet potato cubes, chicken broth, thyme, cinnamon, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 20 minutes until the sweet potatoes are fork-tender.
- Stir in the dried cranberries and simmer uncovered for 5 more minutes. Taste and adjust salt and pepper if needed.
Notes
Let the stew cool completely before dividing it into freezer containers. The cinnamon and thyme stay balanced after reheating, so avoid adding extra spices at that stage. If the broth thickens too much in the freezer, add a splash of water when warming it on the stove.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Cutting board