In a deep pan or skillet, heat the oil over MEDIUM-HIGH heat.
Saute the onion until it softens, about 4 minutes.
Add the carrot, celery, parsnip (if using) and sweet potato.
Lower heat to MEDIUM and, stirring frequently, saute until the vegetables become lightly browned.
Add the bay leaf, thyme and 1 cup of stock.
Lower heat to a simmer and cook until the vegetables are almost tender, about 10 minutes or less.
Stir in the apple and cranberries, if using the frozen kind.
If the mixture seems dry, add enough additional stock to cook the fruit.
Gently simmer until the apple has softened and the cranberries are tender, about 5 minutes.
If using canned cranberries, add them after the apple has softened, along with the turkey.
Heat through for a few more minutes, until the turkey is hot.
Season to taste with salt and pepper.
Serve as is or over cooked brown rice or whole-grain pasta, if desired.
* Nutrition information does not include salt and pepper to taste.
Each serving provides: an excellent source of vitamin A, and
a good source of vitamin C, potassium and fiber.
Recipe courtesy American Institute for Cancer Research. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.