Quick and Healthy Thanksgiving Recipe: Ginger Turkey with Yams

GingerTurkeyYamsGetting up at 4 a.m. on Thanksgiving to get your bird prepped and in the oven is fun and all, but Jackie Keller, founding director of NutriFit, has a better way to prepare your turkey. Jackie’s Ginger Turkey with Yams is a quick and healthy Thanksgiving recipe that lets you wake up early to run a turkey trot—not cook one!

Ginger Turkey with Yams Recipe

Rather than cooking a whole bird, just cut up boneless turkey, which is available by the pound. This size will cook quicker and can fit into even the smallest of ovens. For this particular dish, 1-inch pieces of turkey combined with half-inch sweet potato cubes and red onion are cooked in a frying pan on the stove. Add fresh ginger along with low-sodium soy sauce and a little brown sugar for an inexpensive and easy burst of flavor. Yams offer high levels of vitamins, fiber and healthy carbohydrates while the turkey offers lean protein. Ginger, a super spice, is an anti-inflammatory that promotes a healthy digestive tract. This whole recipe serves three and has 429 calories, 10 grams of fat, 37 carbs, 4 grams of protein and 40 grams of protein per generous serving. Yum!

Ingredients
2 tbsp extra virgin olive oil
1 lb yams or sweet potatoes, peeled and cut into 1/2-inch cubes
1 red onion, peeled, sliced and separated into strips
2 tbsp fresh ginger, minced
1 lb turkey breast, cut into 1-inch pieces
3 tbsp reduced-sodium soy sauce
3 tbsp dry sherry
3 tbsp water
1 ½ tsp cornstarch
1 tbsp brown sugar, firmly packed
1 tsp NutriFit Rockin’ Moroccan Salt Free Spice Blend

Directions
1. In a small bowl, combine soy sauce, sherry, water, cornstarch, brown sugar and spice blend for your slurry. Stir until smooth. Set aside.

2. Heat 1 tbsp of the oil in a wok or a large deep frying pan over medium heat. Add yams and red onion. Cook, stirring often, until vegetables are just tender to bite (about 5 minutes). Set aside.

3. Increase heat to high and add remaining oil. Add ginger and turkey and cook, stirring often, until meat is no longer pink in the center.

4. Return yams and red onion to pan, add slurry and bring to a boil, stirring. When mixture bubbles and thickens, remove from heat. Spoon onto a platter, cover loosely and keep warm. Garnish with julienned green onions, if desired.

What’s your favorite way to cook turkey? Do you try new turkey recipes or stick with an oldie but goodie? Tell us! And thanks to Jackie for the fab recipe! —Jenn

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