Poultry Recipes | Turkey & Harrisa Stew | Red Tractor

Poultry Recipes

Moroccan Turkey & Harrisa Stew Recipe

This stew recipe combines the best of winter and summer foods. The warmth of the turkey and cinnamon crossed with the tomato and corn is the perfect combination!

Serves: 6

Preparation time: 30 minutes
Cooking time: 50 minutes


  • 3 tbsp Red Tractor rapeseed oil
  • 6 Red Tractor turkey breast fillets, each cut into 3 pieces
  • 1 large Red Tractor onion, roughly chopped
  • 4 garlic cloves, crushed
  • 2 tbsp Harissa paste
  • 1 cinnamon stick
  • 900ml chicken stock
  • 450g peeled and diced butternut squash
  • 150g Red Tractor baby corn
  • 150g Red Tractor cherry tomatoes
  • 2 tbsp cornflour
  • small handful fresh chopped mint
  • small handful fresh chopped coriander
  • salt and freshly ground black pepper


  1. Heat the oil in a large heavy based casserole dish or saucepan. Add the turkey and cook for 4-5 minutes until browned. Remove from the pan and set aside. Add the onion and cook for 3-4 minutes until softened slightly. Stir in the garlic, chopped tomatoes, harissa paste, cinnamon stick and stock. Bring to the boil, cover and simmer for 10 minutes.
  2. Return the turkey to the pan and stir in the butternut squash and baby corn, bring to the boil, cover and simmer for 20 minutes.
  3. Scatter over the sugarsnap peas and cherry tomatoes and cook for 5-10 minutes uncovered until the tomatoes are just beginning to cook down.
  4. Mix the cornflour with 2 tbsp of water to make a smooth paste. Stir into the stew and simmer until thickened. Stir in the mint and coriander and season to
    taste. Serve with warm crusty bread to mop up the juices

    PER SERVING 156 kcals, 2g FAT

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