September 24th, 2010
By Robin Stevenson
Mix the flour, salt, pepper and poultry seasoning in a medium-large mixing bowl. Add the turkey meat and toss until the pieces are thoroughly coated, pat off the excess flour and reserve the seasoned flour mixture.
Heat 1 tablespoon of oil in a large deep skillet over medium-high heat. Brown the turkey pieces in batches, about 2 minutes per side; do not crowd the pan, and add more oil if the pan should become dry.
Transfer turkey to a 5- to 6-quart slow cooker as it gets browned.
Add more oil to the skillet, if needed, and heat over medium heat. Add the onions, carrots, celery, mushrooms and potatoes and sauté until the vegetables lose their raw look, stirring often, about 4 minutes.
Add the reserved seasoned flour mixture and stir until the vegetables are well coated.
Add the chicken broth and heat to boiling, stirring constantly, until the sauce is slightly thickened.
Transfer to the slow cooker, add the dried cranberries and stir so that everything is well mixed. Cover the cooker and cook for 3 to 4 hours on high or for 6 to 8 hours on low.
Preheat oven to 375 F.
Roll the pie crust dough out on a lightly floured work surface.
Remove the lid from the cooker and dry with a paper towel. Lay the lid on the dough and use it as a template to cut the dough in the shape of the lid. Roll up the edges of the dough all the way around so that the dough will fit neatly over the turkey stew.
Remove the crock from the slow cooker and lay the dough on top of the stew. Cut several slits in the middle of the crust and bake until browned, about 25 minutes. Serve immediately.
Nutrients Per Serving: 648 calories, 22 g fat, 91 mg calcium, 688 mg sodium, 50 g carbohydrates, 5 g fibre, 63 g protein. Excellent source of folate, vitamin A, vitamin B2, niacin, vitamin B6, vitamin B12, magnesium, potassium and zinc.