MEXICAN TURKEY AND SQUASH STEW

Mexican Turkey and Squash Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 1/2 pounds skinless, boneless turkey breast
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
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

Steps:

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.

Nutrition Facts : Calories 491, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 68 milligrams, Sodium 449 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 47 grams