Mexican Turkey and Squash Stew

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1 1/2 pounds skinless, boneless turkey breast

2 teaspoons ground cumin

Kosher salt and freshly ground pepper

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


  1. 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.
  2. 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.

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