Title: Turkey with Herbs and Beans
Categories: None
Yield: 4 Servings

2 Onions, chopped
2 Cloves of garlic, minced (up
-to 4)
1 1/2 c Fresh carrots, sliced or
-julienned into large
-matchsticks
1 c Celery, diced
4 Tomatoes, cut into cubes, or
-1 can drained chopped ones
1 sm Zucchini or yellow squash or
-egg plant, cut into cubes
2 c Canned garbanzo beans or
-Great Northern beans in a
-pinch
1 c Leftover turkey, chunked (up
-to 2)
1/2 Fresh lemon, juice of
1 tb Zatar -and-
1 tb Sumac -OR-
Combination of thyme, some
-bay leaf, dried basil,
-dried dill
Olive oil or non-stick spray
Salt and pepper to taste

Saute all vegetables except tomato in a little oil until almost done. Add
lemon juice, the beans and the herbs along with tomatoes. Add a little
water if it seems dry. Add turkey, heat until heated through. Serve with
warm bread. Try lentils instead of the beans. Experiment with adding hot
peppers if you like. Add a dash of cinnamon. If you have leftover sweet
potatoes, try cutting them into the mix. It will never be the same stew
twice in a row! PS: Even my kids liked this one.
Posted to JEWISH-FOOD digest V96 #86

Date: Mon, 25 Nov 1996 20:50:24 -0500

From: birgittaw@acsworld.net (Birgitta Wade)