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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