Jewish Christmas Turkey Stir Fry

Who doesn't love a good stir fry for Jewish Christmas? We may be kidding about that, but we aren't kidding about how good this recipe is! 


  • 1-1/2 pounds KOL Foods organic-fed, pastured Turkey schnitzel cutlets, breast fillet or thigh fillet
  • 1 tablespoon grape seed or canola oil
  • 1 small onion, chopped
  • 1 carrot, julienned
  • 1/2 medium green pepper, sliced
  • 2 cups fresh mushrooms, sliced
  • 1 cup KOL Foods chicken or poultry bone broth
  • 3 tablespoons arrow root or rice flour or other starch
  • 3 tablespoons low-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 2 cups of vegetables: we suggest pea pods, green beans, broccoli, bok choy, tomatoes; trimmed
  • 4 cups rice, cooked
  • 1/3 cup cashews, optional
1. In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey and keep warm. Stir-fry the onion, carrot, green pepper and mushrooms until crisp-tender, about 5 minutes.

2. In a small bowl, combine the chicken broth, arrow root, soy sauce and ginger. Add to skillet; cook and stir until thickened and bubbly.

3. Return turkey to skillet with suggested vegetables; cook and stir until heated through.
4. Serve with rice. Top with cashews.
Yield:6 servings.