Photo: Mexican Turkey and Squash Stew Recipe
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.
Per serving: Calories 491; Fat 14 g (Saturated 2 g); Cholesterol 68 mg; Sodium 449 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g
Photograph by Antonis Achilleos
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By Jboy71
on September 22, 2011
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You definitely need to be careful with the size you cut your veggies in or your squash will be too mushy. Increasing the cumin coupled with using El Ranchero Mild Hot chips as well as 5 cups of chicken stock, actually gave it the spice I was looking for. This also doesnt reheat very well.
By marli.smoot_126...
Covington, 56
on May 23, 2011
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I was a little nervous making this based on the reviews, but this stew was delicious!! I did make a few changes though. I used kosher salt, coarse pepper, and a little poultry seasoning on the turkey. I used FRESH thyme (I am not sure if the others used dried or not, because the stew had a wonderful thyme flavor. I did put the turkey/onion mixture in a bowl after it was cooked and waited to re-add it to the stew until the butternut squash was about 2/3 cooked. I omitted the potatoes and instead added a diced tomato and 2lbs butternut squash instead. Oh, and i used 1.5 cups chicken stock and 3.5 cups water. Overall, it was absolutely delicious. It sounds like a LOT of changes, but it really was just a few tweaks.
By runsallyrun
on May 17, 2011
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I would agree with the previous reviewer that it was a little bland. I made the recipe as written and it just lacked something. I added 1 tsp of ginger and 1/2 tsp of garlic and it seemed to kick it up a notch. I also wonder if different types of salsa verde would give it a different flavor.
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