Turkey and Squash Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 491
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 68 milligrams
- Sodium
- 449 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 6 grams
- Protein
- 47 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.