Carb Smart Manila Style Turkey Stew
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Carb Smart Manila Style Turkey Stew

Carb Smart Manila Style Turkey Stew

with Jammy Eggs and Crispy Shallots

This recipe pulls heavily from Filipinx dinner time staple known as "Giniling," you will find both familiar and homey flavors in this stew. Traditionally served with steamed rice, this carb smart version opts instead to skip the starch in favour of doubling up on protein with the addition of jammy boiled eggs!

Tags:
Quick
Carb Smart
Allergens:
Egg
Soy
Sulphites
Anchovies/Anchois
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

2 piece

Egg

(Contains Egg)

113 g

Mirepoix

1 piece

Russet Potato

56 g

Green Peas

2 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

4 tbsp

Tomato Sauce Base

1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Sugar*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories560 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber6 g
Protein37 g
Cholesterol300 mg
Sodium2530 mg
Trans Fat0.2 g
Potassium1300 mg
Calcium150 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Peeler
Measuring Cups

Instructions

Cook eggs and start stew
1

Before starting, add 5 cups warm water to a medium pot (use same for 4 ppl). Bring to a boil over high heat. wash and dry all produce. Using a spoon, lower eggs into the boiling water, then reduce heat to medium-high. Cook for 7 min for a runny yolk or 9 min for a set yolk.**When eggs are done, drain and rinse under cold water for 30 sec, until cool enough to peel. Set aside, still submerged in water.

Finish prep and start stew
2

Meanwhile, heat a large pot over medium-high heat.While pot heats, peel, then cut potato into 1/4-inch pieces.When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then turkey and mirepoix. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**

Finish stew
3

Add potatoes, Cream Sauce Spice Blend, beef stock powder, peas, tomato sauce base, fish sauce, soy sauce, 1/4 tsp (1/2 tsp) sugar and 1 3/4 cups (3 1/2 cups) water. Stir to combine.Bring to a boil over high, then reduce heat to medium. Cover and cook stirring occasionally until potatoes are tender, 8-10 min. (TIP: If you prefer a thicker stew, simmer without a lid for a few extra minutes, if desired. If you prefer a thinner stew, add additional water 1/4 cup at a time, if desired)

Peel eggs
4

When stew is almost done, peel then halve eggs. Season with salt and pepper.

Finish and serve
5

Divide stew between bowls.Top with eggs.Sprinkle crispy shallots over top.