1. Combine cranberry sauce, sherry, 1/4 cup water, soy sauce, vinegar, and cornstarch. Mix till smooth; set aside.

2. Preheat wok or large skillet over high heat; add oil. Stir-fry 1 minute.

3. Add carrots; stir-fry 3 minutes.

4. Add zucchini and turkey. Stir-fry 1 minute.

5. Stir cranberry mixture; add to wok. Mix to coat vegetables and turkey; cook and stir till bubbly.

6. Cover; cook 1 minute more. Serve over sprouts.

This recipe was submitted by Ms. Overchuck to Better Homes and Garden Magazine, issue unknown.