Festive feasts: Turkey stir-fry with chestnuts and pomegranate

By Francesca Specter

Here's a delicious way to use up all that leftover turkey

Ready to start your healthy eating regime after the Christmas indulgence? Try making this delicious turkey stir-fry using your leftover Christmas meat. Juicy pomegranate seeds add vitamins C, K, and potassium, while kale is packed with fibre and immune-boosting folate.
Serves 4 people
1 tbsp oil
1 onion, sliced (150g)
450g diced turkey breast
200g pack chestnuts, roughly chopped
½ x 500g pack kale
2 tbsp soy sauce
1 tbsp honey
1 carrot, coarsely grated (150g)
110g pack pomegranate seeds
Method
1 Heat the oil in a large frying pan and fry the onion and turkey for 5 minutes.  Add the chestnuts and kale, cover and cook for 5 minutes.  Add the soy, honey and carrot and cook for 1 minute.
2 Stir in the pomegranate seeds and serve.
Cooking tip
Use Christmas turkey or leftover chicken instead of raw.
Liked this recipe? Tweet us @healthymag with your cooking photos and feedback.

Head to Discover Kale for more information on how to include delicious kale in your Christmas meals this year.

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