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Turkey Stew

30 minute turkey stewEvery Thanksgiving and Christmas we indulge in a massive turkey dinner and each year I say next time I will buy a smaller turkey with enough food for the evening and leftovers for the following day.

  Every Thanksgiving and Christmas we end up having too much turkey leftover and as a result eat our way through turkey fajita wraps, tetrazzini, jambalaya, casseroles, and chili.  A good rule of thumb to avoid having too much leftover meat is to cater one pound of turkey per person to allow for seconds and leftovers.  I will try to stick to this rule next time but truth be told, I do like using the meat in other dishes.  Turkey stew is a cinch to make and dinner will be on the table within 30 minutes.

Serves 2 to 4
cooked turkey meat, cut into chunks or pulled apart
1 onion, chopped
3 cloves of garlic, sliced
1 tablespoon smoked paprika powder
28 oz. can tomatoes, chopped (keep juice)
1/2 teaspoon (or more) red pepper flakes
1/2 cup quinoa (rinsed under cold water)
1/2 cup parsley, chopped
1 cup sliced cabbage (purple or green)

In a large pot over medium heat add a splash of olive oil and add onion. Cook until soft. Add garlic, paprika, and red pepper flakes and sauté for about a minute. Add tomatoes and juice from the can. Stir to combine. Fill the tomato can of water and add to the pot. Stir in quinoa and cabbage. Bring to a boil and reduce heat to simmer for 20 minutes. Add turkey meat during the last 10 minutes of the cooking time. You may need to add more liquid. Stir in parsley and serve.

The Culinary Chase’s Note: Add as much turkey meat as desired. If the stew looks too dry, add more liquid.   Use rice in lieu of quinoa if you don’t have it on hand.  This stew is loaded with vitamins and minerals. Enjoy!

Turkey Stew
 
Prep time
10 mins

Cook time
20 mins

Total time
30 mins

 

Too much turkey on hand after Thanksgiving? Try this turkey stew flavored with tomatoes and smoked paprika. It is a cinch to make and dinner will be on the table within 30 minutes.
Author: The Culinary Chase
Recipe type: stew
Serves: 2 to 4

Ingredients
  • cooked turkey meat, cut into chunks or pulled apart
  • 1 onion, chopped
  • 3 cloves of garlic, sliced
  • 1 tablespoon smoked paprika powder
  • 28 oz. can tomatoes, chopped (keep juice)
  • ½ teaspoon (or more) red pepper flakes
  • ½ cup quinoa (rinsed under cold water)
  • ½ cup parsley, chopped
  • 1 cup chopped cabbage (purple or green)
Instructions
  1. In a large pot over medium heat add a splash of olive oil and add onion. Cook until soft. Add garlic, paprika, and red pepper flakes and sauté for about a minute. Add tomatoes and juice from the can. Stir to combine. Fill the tomato can of water and add to the pot. Stir in quinoa and cabbage. Bring to a boil and reduce heat to simmer for 20 minutes. Add turkey meat during the last 10 minutes of the cooking time. You may need to add more liquid. Stir in parsley and serve.
Notes
The Culinary Chase’s Note: Add as much turkey meat as desired. If the stew looks too dry, add more liquid. Use rice in lieu of quinoa if you don’t have it on hand. This stew is loaded with vitamins and minerals. Enjoy!

 

The post Turkey Stew appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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