Chunky Turkey and Fall Vegetable Stew

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) 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 Canadian 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)

Make 1 ½ cups (375 mL) instant couscous with 1 ¾ cups (425 mL) degreased turkey stock for more flavour.

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.

Selected by Thirst for Knowledge Inc.

Pilsners

With this fall stew, we want the full bodied nature of these lagers to complement the starchy character of the stew’s root vegetables.