Holiday Left-Over Turkey Recipe

Apple Cider Turkey & Beans

This recipe brings a whole new twist to Thanksgiving left-over turkey for those who love the flavor of apple cider. You can make this recipe with fresh turkey by putting a turkey breast or thigh in when you start cooking the beans or you can stir in cooked turkey near the end with the seasonings.

Apple Cider Jelly

Apple cider jelly is the unique secret ingredient for this recipe. I discovered apple cider jelly at my step-mom’s house. It is pure apple cider reduced to jelly consistency. There are no additives whatsoever. The jelly is sweetened only with the apple sugars that are already in the cider and become more concentrated during reduction through evaporation. (reduced 9:1) Check out Wood’s Cider Mill. If you do not have cider jelly, you can substitute apple jelly. It won’t be as good though!

1 cup dry navy beans
1-2 lb turkey (or 1-2 cup left-over turkey)
4 cup water
1 bay leaf
1 (28 oz. can) organic fire roasted canned tomatoes (I use Muir Glen ®)
¾ cup apple cider jelly
¼ cup onion-diced
2 cloves garlic-pressed
½ salt
¼ tsp. cayenne pepper
2 Tbs. minced fresh parsley

1. Cover beans with water and soak overnight.
2. Drain beans and rinse. In sauce pot bring 4 cups of water to a boil. Add turkey, bay leaf and beans and return to a boil, then reduce heat and cook for 1 hour or until turkey is done. Remove turkey and continue cooking beans as needed for tenderness desired.
3. Add tomato, onions, garlic, cider jelly, salt, pepper, parsley. Cook for 5 minutes.
4. Cut turkey into pieces and add into stew. (if using left-over add it now).
5. Cook for 3 minutes more.
6. Serve over brown rice, baked sweet potatoes or with corn bread.

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