Mexican Turkey and Squash Stew
- 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
- 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.
- 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
- 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)