Moroccan Inspired Left Over Turkey Stew – NO WHEAT

2015-10-07 14_30_46-Photos

This Moroccan inspired recipe is NOT a re-presentation of turkey leftovers!  I LOVE Moroccan dishes because the approach to a dish is to build layer after layer of flavor, and the recipes are completely spice-centric.  Moroccan style recipes and their spice combinations can be very healthful and nourishing as you will see by the nutritional facts provided.   Traditionally, there are 10 main spices for Moroccan chefs—cinnamon, cumin, saffron, turmeric, ground ginger, black and/or white pepper, hot red peppers, sweet paprika, aniseed, and sesame seed.  This recipe has many of these elements but I love to play with smoked paprika, cocoa  and cardamon in my recipes.  I grind my spices fresh when I can.  There is nothing like the aroma of freshly ground spices.  Even if you do not have the time to grind this is still a brilliant combination of spices.  The way you use the spices and the proportions you use will determine the flavor profile you’ll get.  Proportions of the spice ingredients are really important.  If you desire more flavor increase the overall proportion of the spice combination overall.  This recipe can be made entirely vegan by removing the turkey and adding more veggies like egg plant, zucchini and/or yellow squash. 

This recipe makes approximately 10 servings (I like to reheat leftovers and freeze some for lunches).

  • 3 cups turkey
  • 3 cups tomato juice
  • 2 cups chicken broth
  • 28 oz tomatoes (Eden Organic are My Favorite)
  • 3 cups chickpeas
  • 4 cups carrots
  • 2 cups celery
  • 3 cups onion
  • 3 garlic cloves
  • 1 cup dried cherries
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp cocoa powder
  • 1/2 tsp cardamom
  • 1 pinch of saffron
  • 1/2 tsp red pepper flakes
  • 1 tsp salt


Nutritional Facts by:

Soak dried organic chick peas overnight. I usually do a whole 1 pound bag and put any leftover soaked chick peas in the freezer for another time.

Cut up all the vegetables for the recipe. I like mine chunky so please amend to your own tastes. Then sauté the vegetables in olive oil over medium heat until they are slightly tender. Add the leftover turkey or chicken which ever you have on hand. This recipe would also be great without meat. Add the chick peas and the canned tomatoes to the vegetables.

diced tomatoes

Add the chicken broth and tomato juice. Add all of the spices and red pepper flakes as you measure them out stirring the mixture as you go. Add 1 additional cup of water if the mixture is too thick. Add the dried cherries (other dried fruit may be used raisins; chopped apricots would be good too). Add 1 tsp of salt to taste. Simmer on low heat for about 45 minutes to 1 hour stirring occasionally.

This soup can be served over rice or with bread and it will be even tastier the next day.

NOTE: If you enjoy a heavy spicy taste to your soup double the spice quantities. This version is milder since I was cooking for various people and preferences


  • Low in saturated fat
  • High in dietary fiber
  • High in iron
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin B6
  • High in vitamin B12
  • High in vitamin C

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