Turkey gets cooked in a brothy stew with potatoes, butternut squash and zucchini. Mexican essentials like salsa verde and tostadas deepen the flavors and thicken the broth.
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.
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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
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