Moroccan Turkey Stew

This stew is hearty, warming, packed full of nutrients, and brimming with flavors that will transport you directly to Morocco.

Tip: take the spices (including the ginger) aside and saute them in a near dry skillet on a low heat for a few minutes. This helps release their rich flavors. Then add your onions, celery, etc and saute them all together. This dish can also be left to cook in a slow cooker rather than simmering on the stove.


  • 2 Tbsp. olive oil
  • 16-20 oz turkey breast
  • 1 1/2 C. onions, diced
  • 1 1/2 C. celery, diced
  • 1 1/2 C. carrots, diced
  • 1 1/2 C. yams, diced
  • 1 1/2 C. zucchini, diced
  • 1/2 Tbsp. cilantro, minced
  • 1/2 Tbsp. fresh parsley, chopped
  • 1 Tbs. fresh ginger, peeled (about 1″ piece)
  • 1 tsp. turmeric
  • 1/2 tsp. sea salt
  • 1 tsp. garlic powder
  • 2 cloves fresh garlic
  • 1 Tbsp. fresh lemon juice
  • 2 Tbsp. currants – washed
  • 5 C. veggie or chicken stock


  1. Preheat oven to 375.
  2. Rub your turkey breast in olive oil and bake until cooked through (internal temp of 165 F). Meanwhile,
  3. Sauté onions, celery, carrot, yams, ginger, until softened.
  4. Add stock, turmeric, and salt.
  5. Simmer until tender.
  6. Add parsley, cilantro, zucchini, currants and lemon juice.
  7. Enjoy!

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