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November 2003 Issue
Confetti Turkey Stew
by Ronda L. Halpin
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Deciding what to do with the leftover Thanksgiving turkey is always a challenge. Of course, there are always sandwiches and the like, but on a cold day, there's nothing like a warm stew. And there's nothing better than a stew recipe that's ultra-easy.

This month, I'm sharing one.

This recipe gets its flair from a medley of roasted vegetables. If you don't have acorn squash, try butternut squash. Mix and match the ingredients to suit your tastes -- you can even use some leftover sides in a dish like this. Adding Israeli couscous – large-grain couscous -- gives extra texture to the dish, but it’s not required. Remember that right after Thanksgiving, making something that's quick is a real treat for people who are busy getting ready for more holidays and trying to keep their sanity! Consider it an early Christmas present!!!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Confetti Turkey Stew

  • 1 lb. mixed potatoes, cut into bite-sized pieces
  • 1 sweet potato, cut into bite-sized pieces
  • 1 small acorn squash, cut into bite-sized pieces
  • Olive oil
  • 1 sweet onion, cut into thin wedges
  • 1 red bell pepper, cut into bite-sized pieces
  • 2 c. shredded roast turkey
  • 1 c. turkey gravy
  • 2 c. prepared Israeli couscous (optional)
  • Seasonings to taste
Preheat the oven to 500 degrees.

Combine the potato, sweet potato and squash in a baking pan. Drizzle with olive oil and toss to coat evenly. Roast in the oven for 30 minutes and turn off the oven, leaving the baking pan inside.

In a large pot, sauté the onions and red pepper until soft, but not browned. Add the turkey, gravy, roasted vegetables, couscous (if desired) and seasonings and warm over medium heat until heated through. Serve hot with fresh bread.

  • Yields: 4 servings
  • Preparation Time: 45 minutes
 



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