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Turkey, Cherry and Sweet Potato Stew

September 15, 2010 | Posted by admin

A feeling of fall is in the air and that has all of us craving comfort foods. The kids are back in school and life has once again become hectic.   This recipe, adapted from one in the October 2010 issue of Prevention magazine, makes a hearty, comfort meal without the expense of a lot of calories—approximately 412 per serving.  Prepare at the start of the day and your house will smell so delicious and “comfortable” when you return home—take a few minutes to prepare the gravy, add a salad and life just became a little less hectic and a little more “comforting.”



3 lbs turkey drumsticks, skin removed
1 small onion, diced
1 Tbsp honey
1 Tbsp cider vinegar
1-1/2 tsp finely chopped fresh ginger
1 tsp salt
1/2 tsp black pepper
1 cup chicken stock
1 lb sweet potatoes, peeled and cut in 1” chunks
1/2 cup Brownwood Acres Dried Tart Cherries
2 Tbsp flour


Combine the turkey, onion, honey, vinegar, ginger, salt, pepper and stock in a large slow cooker.  Cover and cook on low for 5 hours. Add the potatoes and dried cherries. Continue cooking until the potatoes are tender (approximately 45 minutes more).

Remove the turkey and pull the meat from bones.  Pour one-quarter of the liquid into small pot and whisk in flour until smooth. Slowly whisk in remaining liquid.

Toss meat, potatoes, and dried cherries with the gravy and reheat, if necessary.

Yield: 4 servings

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