Monday, February 16, 2009

Turkey and squash stew

If you use pre-cooked turkey and frozen butternut squash, this stew will take you less than thirty minutes to put together. Even if you're starting from total scratch, it doesn't take much longer than thirty :-)

Turkey and Squash Stew

Canola oil
1 - 2 leeks, sliced
Red bell pepper, chopped
2 cloves garlic, minced
4 c chicken or vegetable stock
1 lb turkey, preferably pre-cooked
Bag of cubed butternut squash
15 oz can of corn
2 T fresh thyme
1 t cumin seeds
Juice from 1/2 lime
1/2 t cayenne pepper
Salt and pepper

Heat oil in a heavy stock pot and cook the leeks and peppers until soft. Add garlic and cook another minute. Add stock, turkey, and vegetables, and simmer until turkey is done if not pre-cooked. Add herbs and seasonings and serve.

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