By Tali Shine
“I try to make all the dishes I cook for the children to be as easy, fast & yummy as possible. My Thanksgiving stew is one of the easiest and tastiest recipes. The mixture of turkey with cranberries and figs gives this stew a sweet holiday feel. Turkey is easily digested and has a high protein low fat content which is very important for a children’s growth. Cranberries, sweet potatoes & butternut squash are high in antioxidants and have anti-inflammatory properties.”
1 CUP OF TURKEY STOCK
1 ONION FINELY CHOPPED
2 CLOVES OF GARLIC FINELY CHOPPED
500g FREE RANGE TURKEY CUT INTO CHUNKS
6 DRIED FIGS FINLEY CHOPPED
1 HANDFUL OF FROZEN CRANBERRIES FINELY CHOPPED
1⁄2 CUP BUTTERNUT SQUASH OR PUMPKIN
1⁄2 CUP SWEET POTATO
Preparation and Method:
# In a medium size pot add some COCONUT oil to grease the bottom of the POT.
# Once the coconut oil has melted add the finely chopped garlic cloves and onion COOK for 2 minutes.
#Once the colour of the onions become TRANSLUCENT then add the FREE range turkey chunks and cook until they become white.
# ADD the turkey stock and finely chopped FIGS & cranberries with the # BUTTERNUT squash and sweet potato. This dish should be COOKED on low/simmer for 30-45 minutes.
# Whenever I say finely chopped in my recipe it is code word for hand blender which literally takes 2 seconds. Please use one!