• 2 tsp. canola oil
  • 1 medium onion, chopped
  • 1 large carrot, cut crosswise in 3/4-inch slices
  • 1 rib celery, cut crosswise in 3/4-inch slices
  • 1 small rutabaga, peeled and cut in 1-inch pieces
  • 1 medium sweet potato or yam, peeled and cut in 3/4-inch half-moons
  • 1 bay leaf
  • 1 cup non-fat, reduced-sodium chicken or turkey stock, heated
  • 1 Crispin apple, peeled, cored and cut in 1-inch pieces
  • 1 cup fresh (and cooked) or frozen (and defrosted) cranberries
  • 1 tsp. dried thyme
  • 3 cups diced cooked turkey (about 3/4 lb.)
  • Salt and freshly ground black pepper, to taste


  1. In a small Dutch oven or deep pan, heat the oil over medium-high heat. Saute the onion until it softens, about 4 minutes. Add the carrot, celery, rutabaga and sweet potato. Lower heat to medium-low and, stirring frequently, saute until vegetables become lightly browned. Add the bay leaf and stock. Cover tightly and cook at a gentle simmer until vegetables are almost tender, about 20 to 25 minutes.
  2. Add the apple, cranberries and thyme. Cover and gently simmer until the apple has softened and cranberries are tender, about 5 minutes. Add turkey and heat through completely, about 5 minutes or less. Season to taste with salt and pepper.
  3. Serve over cooked pasta or rice, if desired.

Recipe Yield: Makes 4 servings.

Nutritional Information Per Serving:

Calories: 257
Fat: 5 grams
Saturated Fat: 1 grams
Fiber: 1 grams
Sodium: 222 milligrams
Protein: 27 grams
Carbohydrates: 26 grams

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Diabetic Exchanges

3 Lean Meat; 1 Bread/Starch, 2 Vegetable