Chunky Turkey and Fall Vegetable Stew

Turn your leftover turkey into a medley of spices with hot and sweet overtones. It takes less than 45 minutes to create this exotic soup that the whole family will love.

Number of servings : 8

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


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
1-1/2 tsp (7 mL) ground coriander
1-1/2 tsp (7 mL) ground cumin
1-1/2 tsp (7 mL) ground turmeric
1 tsp (5 mL) crushed, dried chili pepper
1 large cinnamon stick
12 oz (375g) carrots, peeled and cut in 1 in (2.5 cm) pieces
12 oz (375g) turnip, peeled and cut in 1 in (2.5 cm) pieces
12 oz (375g) parsnips, peeled and cut in 1 in (2.5 cm) pieces
2 lb (1 kg) boneless, skinless turkey breast, cut in 2 in (5 cm) pieces
2 cups (500 mL) cooked, drained chick peas (optional)
1 cup (250 mL) raisins
1/2 cup (125 mL) fresh cilantro or parsley leaves (optional)


  1. 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.
  2. Add turkey stock, coriander, cumin, turmeric, chili pepper, cinnamon stick, turnips, carrots and parsnip; 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.
  3. Remove cinnamon stick and stir in chick peas and raisins. Serve in warm bowls or on plates of cooked couscous, garnished with cilantro.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:505