Name: Turkey and Squash Stew
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds skinless, boneless turkey breast; 2 teaspoons ground cumin; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 8 large sprigs thyme or 1 teaspoon dried thyme; 1 large onion, chopped; 1/2 pound small red-skinned potatoes, thinly sliced; 1 pound cubed peeled butternut squash; 2 small yellow squash or zucchini (about 1/2 pound), cut into thick half-moons; 3/4 cup prepared salsa verde; 1 cup crumbled corn tostadas or tortilla chips, plus more for serving

Directions

Cut the turkey into 1 1/2-inch pieces. Sprinkle with the cumin, and salt and pepper to taste. Heat the olive oil in a Dutch oven or large pot over high heat. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas (the tostadas will dissolve and help thicken the broth). Cover and bring to a boil, then uncover and reduce to a simmer. Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes. Serve with more tostadas.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine