Turkey Stew

• 6 ounces frozen pearl onions, defrosted under warm running water
• 4 ounces frozen peas, defrosted under warm running water
• 4 ounces cranberries (1 cup)
• 1 rib celery, peeled and cut across into thin slices (about 1/2 cup)
• 1 cup turkey or chicken broth
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1 pound leftover sliced turkey or turkey cutlets, cut into 1 1/2-inch pieces
• 1 1/2 tablespoons cornstarch
• Freshly ground black pepper to taste
• Kosher salt to taste

1. In a 2 1/2-quart souffle dish with a tight-fitting lid, stir together pearl onions, peas, cranberries, celery, turkey or chicken broth, sage and thyme.
2. Cook, covered, at 100 percent power in a high-power oven for 3 minutes.
3. Remove from oven and uncover.
4. Stir in turkey pieces.
5. Re-cover and cook for 4 minutes longer, stirring once after first 2 minutes.
6. Remove from oven and uncover.
7. Place cornstarch and pepper in a small bowl.
8. Stir in about 1/2 cup of the cooking liquid until no lumps remain.
9. Stir mixture into the stew.
10. Re-cover and cook for 3 minutes.
11. Remove from oven and uncover.
12. Stir in salt to taste.

pearl onions, frozen peas, cranberries, celery, turkey, sage, thyme, turkey, cornstarch, freshly ground black pepper, kosher salt

Taken from cooking.nytimes.com/recipes/393 (may not work)