Thanksgiving may be over but turkey can still be on your plate and in your bowl. Nothing warms your heart and soul on a chilly Autumn day like a hearty stew of newly harvested vegetables and tempting turkey breast.  

“Turkey’s not just for holidays, you can include turkey cuts like breast, thighs, wings and drumsticks in your weekday meal planning,” says Janice Height of Turkey Farmers of Canada. “Simply ask at the meat counter for your favourite turkey cuts to include in hundreds of homey recipes.”
 
According to Height, turkey is known for its great texture which makes it a perfect partner to great veggies in a stew or soup. Turkey’s leanness means your stews and soups won’t be fatty, just chock-a-block full with nutrients and taste.

For many more recipes like this hearty harvest stew below, see our recipe section at www.turkeyfarmersofcanada.ca.

Chunky Turkey and Fall Vegetable Stew

Ingredients
1 tbsp (15 mL) Olive Oil
1 cup (250 mL) chopped Onion
1 tbsp (15 mL) minced Garlic
2 tbsp (25 mL) minced fresh Ginger Root
4 cups (1 L) degreased, low sodium Turkey Stock
1 ½ tsp (7 mL) EACH ground Coriander, Cumin and Turmeric
1 tsp (5 mL) crushed, dried Chili Peppers
1 large Cinnamon stick
12 oz (375 g) EACH Turnip, Carrots and Parsnips, peeled and cut in 1 inch (2.5 cm) pieces
2 lbs (1 Kg) boneless skinless Turkey Breast, cut in 2 inch (5 cm) pieces
2 cups (500 mL) cooked, drained Chick Peas (optional)
1 cup (250 mL) Raisins
½ cup (125 mL) fresh Cilantro or Parsley leaves (optional)
 
Directions
In a large soup pot, heat oil over medium heat. Add onions, garlic and ginger root; cook and stir 2-3 minutes or until softened. Add turkey stock, coriander, cumin, turmeric, chili peppers, cinnamon stick, turnips, carrots and parsnips; cover and bring to boil. Reduce heat and simmer 10 minutes; add turkey and continue to simmer covered 20 minutes or until turkey is no longer pink. Remove cinnamon stick and stir in chick peas and raisins. Serve in warm bowls or on a plate of cooked couscous, garnished with cilantro.
Serves: 8.
 
Nutritional Information (Per serving): Calories: 304; Protein: 33 g; Fat: 3.1 g; Carbohydrates: 37 g