Mexican Turkey and Squash Stew

  1. Cut the turkey into 1 1/2-inch pieces.
  2. Sprinkle with the cumin, and salt and pepper to taste.
  3. Heat the olive oil in a Dutch oven or large pot over high heat.
  4. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes.
  5. Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
  6. Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas (the tostadas will dissolve and help thicken the broth).
  7. Cover and bring to a boil, then uncover and reduce to a simmer.
  8. Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes.
  9. Serve with more tostadas.
  10. Per serving: Calories 491; Fat 14 g (Saturated 2 g); Cholesterol 68 mg; Sodium 449 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g
  11. Photograph by Antonis Achilleos

skinless, ground cumin, kosher salt, extravirgin olive oil, thyme, onion, potatoes, zucchini, verde, corn tostadas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/mexican-turkey-and-squash-stew-recipe.html (may not work)

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