Tiffany Haugen’s take on Turkey tangine

Wild turkey is one of our favorite-eating game birds. The key to good-tasting turkey starts with proper field care, and not overcooking the lean bird. Sweet and savory, crunchy and soft all come together in this Moroccan-inspired stew. Couscous is the suggested side, but rice, noodles or potatoes can also accompany this dish.

Serves four to six, simply double the recipe for a larger batch.

1 to 2 pounds turkey breasts, cubed
2 tablespoons olive oil
1 cup onion, chopped
4 cloves garlic, minced
1 teaspoon lemon zest
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 15.5-ounce can garbanzo beans
1 cup mashed potatoes or 2/3 cup instant mashed potatoes
1/2 cup dried apricots, sliced
1/2 cup almonds
3 small zucchini, thickly sliced
3 cups chicken broth or turkey stock
Salt & pepper to taste

Lightly season turkey with salt and pepper. In a large skillet, heat olive oil on medium-high heat. Add meat and brown on all sides. Add onion and garlic and continue to sauté two to three minutes. Add remaining ingredients and transfer to a tangine or covered baking dish. Bake at 350 degrees for 45 to 50 minutes, or until meat is tender. Serve over couscous.

Alternate cooking methods are a slow simmer on the stove, in a covered pan or in a crock pot, three to four hours. For a broth-style soup, omit mashed potatoes.

Editor’s note: For signed copies of Scott and Tiffany Haugen’s popular cookbook, Cooking Game Birds, send a check for $20 (free S&H) to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489 or order online at