Use your leftover turkey in this delicious stew. You can also use chicken breast in place of the turkey for an enticing winter meal. The recipe makes 8 servings and you can easily freeze what you have left over.

Cooking time: 60 minutes Ingredients: Yield: 8 servings • 1 1/2 lbs boneless skinless turkey (breast meat is lowest if fat) • 1 Tbsp canola oil • 1 medium onion chopped • 3 cloves garlic, minced, or 1 1/2 tsp minced bottled garlic • 2 Tbsp all purpose flour • 2 medium tomatoes, diced • 8-10 peppercorns, or to taste • 6 whole cloves • 1 cinnamon stick • 2 cups water • 1 Tbsp Worcestershire sauce • 2 medium red or white potatoes, scrubbed and unpeeled • 12 oz baby carrots (fresh or frozen) • 6 oz green peas (1 cup) ( fresh or frozen) • pepper to taste

	In a skillet, heat oil over medium heat. Saute onion and garlic until onion is soft, about 3 minutes.
	Add flour and ground ginger and cook for 1 minute, stirring to prevent sticking.
	Stir in tomatoes and cook for 2 minutes.
	Tie peppercorns, cloves, and cinnamon stick in a small piece of cheescloth. Add cheesecloth package, turkey, water, and Worcestershire sauce to onion mixture.
	Stir, reduce heat and simmer covered for 20 minutes.
	Add carrots, potatoes, and peas.
	Simmer, covered, until cooked - 20 - 25 minutes. Remove cheesecloth package and serve.