4 T. grape seed oil
1 onion, peeled and chopped
1 celery stalk, chopped
2 garlic, minced
2 carrots, sliced
1 parsnip, peeled and cut into cubes
1 large potato (or sweet potatoes), peeled and cut into cubes
1 turkey breast
1/2 C. fresh cranberries
1 orange, zested and juiced
4 C. turkey or chicken stock
1 sprig fresh rosemary
1 sprig thyme
1/2 C. brussels sprouts, trimmed and chopped

Heat the oil over medium heat in a large, heavy skillet and sauté the carrots, onions, celery, parsnips, and potatoes for 8-10 minutes. Add the turkey and brown for an additional 5 minutes. Meanwhile, in a small saucepan combine the cranberries and the orange juice and simmer for 5-10 minutes. Add the stock, rosemary and thyme to the turkey and vegetables and bring to a boil. Add the Brussel sprouts and half of the cranberry mix. Cook for 10 minutes, or until the turkey is cooked through. When the turkey breast is cooked through, remove, shred and return to pot. Add the remaining cranberries and serve. This soup can be made a day in advance and heated up in the morning. If you do not have fresh cranberries, you can use dried ones and soak them in water for 30 minutes to rehydrate them before using.