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.”

Ingredients

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

COCONUT OIL

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!

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