Healthier living, one day at a time!

Moroccan Turkey Stew

Cooking Time

45 minutes


4-6 servings


2 tbs olive oil

1 clove garlic

1 cup onion, chopped

4 carrots, sliced

1 cup cubed Kuri or butternut squash, or sweet potato (see other suggestions above)

1 green pepper, diced (optional)

1 small eggplant, diced (optional)

2 tsp ground cumin

2 tbsp fresh minced ginger (or 2 tsp powdered)

2 tsp ground cinnamon1/2 tsp salt

1 can (14.5 oz.) diced tomatoes with juices

4 figs, chopped into 1/4 inch cubes (or 1/2 cup raisins)

2 cups bone broth or water

2 cups (about 1 lb.) leftover turkey meat, chopped

1 cup frozen collards or kale, chopped (or 2 cups fresh)


  1. Heat oil in tagine or Dutch oven over a medium heat. If you are using precooked meat, skip to the next step. If you are using fresh meat, add it to your hot oil and brown. Remove to a separate plate and keep warm. Add more oil if necessary.
  2. Add your onion and garlic to oil and cook until onion is translucent (about 5 minutes.) Add in squash, carrots, and optional green pepper and eggplant. Continue to cook until beginning to soften (about 7-10 minutes.)
  3. Stir in spices and cook one minute more until fragrant.
  4. Add tomatoes, broth, and figs. Bring to a simmer.
  5. Add turkey/chicken and continue to simmer on low heat for about 25 minutes or until vegetables are tender.
  6. Mix in greens and cover for 1-2 minutes more, until wilted.


If you are making zucchini or butternut squash noodles, heat a sauté pan with oil or butter. When hot, add your noodles and sauté until just tender but still slightly crunchy. Remove from heat.Serve stew over noodles and enjoy!