main course | soups salads | turkey

Clay Pot Turkey with Shitake Mushrooms & Asparagus

Prep Time: 10 minutes Cooking Time: 30 minutes 4 servings

Products Included In Recipe


1 Granny's boneless, skinless turkey breast, cut into pieces
1 tbsp | 15 ml vegetable oil
2 cloves garlic, finely chopped
1 tbsp | 15 ml ginger, minced
6 shitake mushrooms, stems removed and coarsely chopped
2 tbsp | 30 ml soya sauce
1 tsp | 5 ml sesame oil
2 tbsp | 30 ml rice wine
1/4 cup | 65 ml turkey or chicken stock
1/4 cup | 65 ml carrot, thinly sliced
1 bunch asparagus, chopped into 1-inch lengths
4 bunches baby bok choy


Soak clay pot in water for at least one hour.
Heat pot to medium. Sauté garlic and ginger in vegetable oil until fragrant.
Add turkey pieces and mushrooms and continue to sauté for two minutes.
Add soya sauce, sesame oil, rice wine and stock. Simmer on low heat covered for 15 minutes.
Add carrot, asparagus, and bok choy and continue to simmer for 5-10 minutes or until vegetables are fully cooked.
Season with sea salt or extra soya sauce if desired and serve on steamed rice or noodles.

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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