1 tbsp olive oil 15 ml
1/2 cup diced peeled carrot 125 ml
1/2 cup diced onion 125 ml
1/4 cup diced celery 50 ml
1/2 tsp dried thyme 2 ml
6 oz boneless skinless turkey breast, chopped 175 g
1/2 cup low-sodium chicken stock 125 ml
1/4 cup fresh or frozen cranberries 50 ml
1. In a medium saucepan, heat oil over medium-high heat. Add carrot, onion, celery and thyme, stirring to combine. Cook, stirring, until vegetables are tender, about 5 minutes.
2. Add turkey and brown slightly. Stir in stock an cranberries, scraping any brown bits from bottom of pan; bring to a boil. Cover, reduce heat and simmer until cranberries are very tender and turkey is no longer pink inside, about 30 minutes. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.
TIPS
Use 1 cup (250 ml) chopped leftover cooked turkey and add it just before pureeing.
For a simple risotto, stir into cooked rice with a little chicken stock.
1/2 cup diced peeled carrot 125 ml
1/2 cup diced onion 125 ml
1/4 cup diced celery 50 ml
1/2 tsp dried thyme 2 ml
6 oz boneless skinless turkey breast, chopped 175 g
1/2 cup low-sodium chicken stock 125 ml
1/4 cup fresh or frozen cranberries 50 ml
1. In a medium saucepan, heat oil over medium-high heat. Add carrot, onion, celery and thyme, stirring to combine. Cook, stirring, until vegetables are tender, about 5 minutes.
2. Add turkey and brown slightly. Stir in stock an cranberries, scraping any brown bits from bottom of pan; bring to a boil. Cover, reduce heat and simmer until cranberries are very tender and turkey is no longer pink inside, about 30 minutes. Let cool.
3. Transfer to blender and puree on high speed to desired consistency.
TIPS
Use 1 cup (250 ml) chopped leftover cooked turkey and add it just before pureeing.
For a simple risotto, stir into cooked rice with a little chicken stock.