Ingredients

The following ingredients have 6 Servings
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic
  • 1 medium butternut squash, peeled and chopped
  • 1 cup green peas, frozen OK
  • 4 cups or more cooked turkey, cut or shred into bit sized pieces
  • 6 to 7 cups turkey or chicken stock (if you have less than 6 cups stock, add water to bring you to 6 or 7 cups of liquid).
  • 1 tbsp olive oil
  • salt & pepper to taste
  • a 14 1/2 ounce can of white beans (Optional), such as navy, drained and rinsed
  • a handful of greens such as spinach or kale cut into thin strips (optional)

Instruction

  • Heat 1 tablespoon olive oil in a large pan. Add the onions to the pan and sauté for about 5 minutes, until they begin to soften.
  • Add the carrots, butternut squash, and garlic, and sauté for about two more minutes.
  • Add the stock to the pan, bring to a boil, then reduce to simmer on medium low.
  • After the veggies have been simmering for about 10 minutes, stir in the turkey and peas. Let the stew simmer uncovered at least 30 more minutes until the veggies are good and tender. Stir occasionally as the stew simmers, and break up a few pieces of the squash as you do to distribute the flavor throughout the liquid.
  • A full hour of total cooking time is ideal to really let the flavor build up. Add any extra cooked vegetables, greens and/or white beans with about 15 minutes left in the cooking time. Add salt and pepper to taste, and serve in a bowl along with crusty bread. Enjoy!