MAIN DISH: TURKEY GOULASH(click here to print)

      TURKEY GOULASH

• 2-3 cups Thanksgiving turkey (shredded) 
• 1 (28 oz.) can crushed tomatoes
• 2 cups turkey or chicken stock
• 1/2 cup dry red wine
• 3 cloves garlic, minced
• 1 rutabaga peeled and diced
• 1 white onion, diced
• 1 red bell pepper, seeds removed, diced
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire
• 1 tablespoon tomato paste
• 1/2 tablespoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon red pepper flakes
• kosher salt and freshly ground pepper, to taste

Directions

1. 
   *If using Thanksgiving leftovers: just cube and bring up to room temperature.
2. Add onion and red pepper to turkey fat (or vegetable oil) and cook until softened. 8-10 minutes.
3. Stir in minced garlic and cook for another 1-2 minutes, or until fragrant.
4. Pour in red wine and deglaze any burnt bits from the bottom of the pot.
5. Cook until mostly evaporated, 2-4 minutes, then stir in turkey stock, tomatoes, tomato paste, paprika, cumin, coriander, oregano, Worcestershire sauce, red pepper flakes, salt and pepper.
6. Add rutabaga to the stew and mix well.
7.  If using leftover turkey, let mixture simmer for 1 hour before returning turkey to pot. Cook on low for 30 minutes.
8. Taste and adjust seasoning, if necessary. Serve hot over cauliflower rice, zucchini noodles, and a piece of low carb bread from our bread recipes.     8 g. carbs

Recipe adapted from 12tomatoes.com