• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
440 - Per serving (1/4 recipe)
Protein:
39 g
Fat:
19 g
Carbohydrates:
27 g
Sodium:
1230 mg

Credit
Bianca Osbourne, @bianca.osbourne

Serves: 4
Prep Time: 35 mins
Cook Time: 95 mins
  1. Preheat oven to 375F.
  2. Soak cashews in water.
  3. Soak onions in warm water- just enough to cover them.
  4. In aluminum foil, add the sweet potato and season with salt and oil. Wrap tightly and bake in the oven for 50-60 minutes.
  While the sweet potato cooks:
  1. Season the turkey legs with salt and pepper.
  2. In an oven safe skillet or Dutch oven (with lid) on the stovetop heat the oil on medium high heat.
  3. Sear the turkey legs for 3 minutes each side.
  4. Add the stock and thyme, cover and place in the oven. Cook for 35 minutes.
  While the turkey legs and sweet potatoes cook:
  1. In a blender add the cashews, water, garlic, lemon, oil and salt and blend until completely smooth- this will keep up to 4 days in your fridge.
  2. Once the turkey is cooked, remove from the braising liquid- set the liquid aside and use for soups or sauces later - and remove the meat from the bone.
  3. Mince the turkey finely and season with harissa spice.
  4. Drain and rinse onion. Remove the sweet potato from the oven and get ready to plate.
  5. To serve, slice the sweet potato down the middle and add the turkey pieces, followed by the onion and cashew sauce. Add a little more turkey, and finish with fresh dill.
This recipe makes it easy to think turkey.

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