Mexican Turkey and Squash Stew

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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.

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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.

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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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This is tasteless!!! Being an experienced home cook, I didn't think 5 cups of water would be good, so I used half stock and half water. I also added fresh cilantro at the end of cooking and it was still tasteless. I would suggest cooking the chicken and onions first, remove chicken, then add all the veg with all stock, and add the chicken in when the veg are tender. By the time the veg were done, the chick was overcooked. It's just not worth the time and expense unless you can figure out other flavors to add.