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<March 2018>
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
Blood Donor Clinic - Stratford
1:00 pm to 7:00 pm / Christian Reformed Church
Families and other partners in care are welcome 24 hours a day according to patient preference, condition and care needs. Please check with unit staff about optimal visiting times for the patient.
Around The Alliance!
New Partnership With The Change Foundation Announced!
West Building Entrance Opens at Stratford General Hospital on March 27
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Welcome Ellie-Mae! First Baby of 2018!
Elevator Out of Service at St. Marys Memorial Hospital
Connecting the Dots for Caregivers - Newsletter #3
Signs of a Stroke? Call 9-1-1
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HPHA Celebrates Combined Heat & Power Project
Blood Donors Urgently Needed!
Influenza Outbreak Declared Over at Stratford General Hospital
Board of Directors Meeting Highlights
Bring Change to Life: Social Work Month
Q & A with a Registered Dietitian!
Help Wanted at the Stratford General Hospital Coffee Shop
Diabetes Care Head to Toe: 24th Annual Huron Perth Diabetes Day!
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What's For Dinner Wednesday!
What's For Dinner? Turkey & Parsnip Curry

This curry is full of flavour and it's cooked in one pan - so very little clean up!

Image: BBC Good Food


  • 2 tbsp vegetable oil
  • 2 onions, halved through the root and thinly sliced
  • 500g parsnip, peeled and cut into chunks
  • 5 tbsp Madras curry paste
  • 400g can chopped tomatoes
  • 500g/1lb 2oz boneless cooked turkey, cut into chunks
  • 150g low-fat natural yogurt
  • cooked basmati rice, to serve
  1. Heat the oil in a saucepan, add the onions and fry gently for 10 minutes until they are softened and lightly coloured. Add the parsnips and stir well.
  2. To make the curry, stir in the curry paste, then add the tomatoes with a little salt, and stir well. Add 1½ canfuls of water and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, until the parsnips are just tender.
  3. To finish, stir in the turkey chunks, cover the pan again and simmer for a further 5 minutes until the turkey is heated through. Remove from the heat. (The curry can now be cooled and frozen for up to 2 months.) Lightly swirl in the yogurt and serve with basmati rice.

Source: BBC Good Food

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