Recipe courtesy of Food Network Kitchen
Save Recipe Print
Mexican Turkey and Squash Stew
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

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.

My Private Notes

Add a Note
More from:

Fall Produce Guide

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Pierogi and Squash Stew

Recipe courtesy of Food Network Kitchen

Beef and Butternut Squash Stew

Recipe courtesy of Giada De Laurentiis

Squash, Chickpea and Red Lentil Stew

Recipe courtesy of EatingWell.com

Relleno Negro (Black Turkey Stew)

Recipe courtesy of Chuck Hughes

Turkey and Poblano Red Eye Stew

Recipe courtesy of Rachael Ray

Sweet Roasted Acorn Squash

Recipe courtesy of Sunny Anderson

Balsamic-Glazed Squash

Recipe courtesy of Food Network Kitchen

Squash Gratin

Recipe courtesy of Food Network Kitchen

Squash Caponata

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories