It's the happiest time of the year! Christmas is just around the corner and it looks like it's going to be a white, snow-covered one in Toronto this year.
One of my favourite things about Canada is how cheap turkey is here. Walmart, No Frills and many major supermarkets are having promotions for turkeys in the lead up to the festive season and the birds can be found for as low as 0.97 a pound.
- Oh, you delicious bird
Turkey also happens to be high in protein which helps increase the feeling of satiety and make you feel fuller longer. It contains the mineral selenium, which may decrease the risk of colorectal, prostate, lung, bladder, skin, esophageal, and gastric cancers.
The main quibble I have about turkey is its size. I always end up with way too much turkey after roasting one. As awesome as it is, eating turkey for a few weeks on end is no fun.
I decided to chop up my bird into parts, use one, freeze the others and stew it instead. And you know what? Turkey tastes even better stewed. Roast turkey can be a trifle dry sometimes but stewed turkey is juicy, tender and oh-so-tasty!
The unused turkey can be left in the freezer till desired.
Ingredients:
A quarter small turkey (around 1.5 kg)
10 potatoes
3 carrots
Soy sauce to taste
3 tbsps Oyster sauce
1/2 inch piece of ginger
Preparation:
1. Chop (in my case, hack) turkey into four parts and place three in the freezer.
2. Wash and clean turkey being used for stew.
3. Peel carrots and potatoes and chop into large cubes/ pieces.
4. Peel ginger and slice.
5. Place ingredients in pot and add oyster sauce and 2 tablespoons soy sauce.
6. Fill pot till around 3/4 full with water.
7. Bring to boil then lower heat and simmer for 25 minutes.
8. Remove turkey and shred or chop into large pieces. Replace in pot.
9. Continue cooking for another 20 minutes or so till turkey and vegetables are cooked through and liquid is reduced. Add more soy sauce if needed.
10. Enjoy on its own or with rice/ bread/ pita.
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