Hearty Turkey and Butternut Squash Stew is a great choice when you want a warm, filling dinner that doesn’t feel too heavy.
Cold evenings call for something comforting, and a bowl of tender turkey, soft potatoes, and sweet butternut squash certainly does the job.
This high-protein turkey stew has everything you need for a satisfying meal in one pot. The broth is seasoned with thyme, rosemary, and sage, giving it that familiar homemade flavor that’s especially good during fall and winter.
The butternut squash adds a little natural sweetness, and the potatoes help make the stew thick and hearty.
A large Dutch oven is perfect for this recipe because there’s plenty of room for the turkey and vegetables to simmer together. You’ll also want an instant-read thermometer to check that the turkey is completely cooked.
With six servings, this healthy comfort food recipe works great for family dinners and planning lunches for the next few days. It’s also a nice change from the usual chicken soup or beef stew.
Serve it hot with your favorite bread, or enjoy a bowl on its own. There’s plenty in it to make a satisfying dinner.
Why You’ll Love This Hearty Turkey and Butternut Squash Stew
High in Protein Without Being Heavy
Each serving has approximately 41 grams of protein from lean turkey breast. You can enjoy a hearty, filling dinner without a rich, creamy sauce.
A Great Way to Use Butternut Squash
Have a butternut squash sitting on your counter? This recipe gives you a delicious way to use it. The squash becomes tender as it cooks and adds a little sweetness to the savory broth.
Everything Cooks in One Pot
You won’t need several pans to make dinner. Browning the turkey and simmering the vegetables in the same Dutch oven keeps cleanup manageable.
Six Generous Servings
This recipe makes enough for six people, so it’s useful when you’re feeding a family or want leftovers. The stew can be portioned into individual containers for easy lunches.
A Nice Change From Traditional Beef Stew
If you’re tired of making the same beef stew every winter, turkey is a great alternative. You still have tender meat, potatoes, vegetables, and plenty of comforting flavor.
Ingredient Substitutions
Boneless Skinless Turkey Breast
Boneless skinless chicken breast is a great substitute. Cut it into similar-sized cubes and cook until it reaches 165°F.
Olive Oil
Avocado oil or canola oil can replace the olive oil. Both work great for browning the turkey and cooking the vegetables.
Yellow Onion
White onion is a good substitute if that’s what you have available. It has a similar flavor when cooked in stew.
Butternut Squash
Peeled pumpkin or honeynut squash can work instead. Keep the pieces about the same size so they cook evenly.
Yukon Gold Potatoes
Red potatoes work great in this stew because they hold their shape during cooking. Russet potatoes are another option, although they may break down more and thicken the broth.
Low-Sodium Chicken Broth
Low-sodium turkey broth is a natural substitute. Vegetable broth also works, although the flavor will be a little different.
Diced Tomatoes
Canned crushed tomatoes can be used if you prefer a smoother tomato texture in your stew.
Dried Thyme
Use 1 tablespoon fresh thyme instead of 1 teaspoon dried thyme.
Dried Rosemary
Use 1 tablespoon chopped fresh rosemary in place of the dried rosemary.
Dried Sage
Use 1½ teaspoons chopped fresh sage instead of ½ teaspoon dried sage.
Smoked Paprika
Regular paprika can be used if you don’t have smoked paprika. You’ll lose some of the smoky flavor, but the stew will still taste great.
Frozen Green Peas
Frozen cut green beans are a good alternative. They may need a little more time to become tender.
Fresh Parsley
Fresh chopped chives can be used for a mild onion flavor, or you can leave off the garnish.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
Hearty Turkey and Butternut Squash Stew
Equipment
Ingredients
- 1½ pounds boneless skinless turkey breast cut into 1-inch cubes
- 2 tablespoon olive oil divided
- 1 medium yellow onion diced
- 2 medium carrots peeled and sliced
- 2 stalks celery
- 3 cloves garlic minced
- 4 cups butternut squash peeled and cut into 1-inch cubes
- 2 medium yukon gold potatoes peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 cup diced tomatoes with juices
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf
- 1 cup frozen green peas
- 2 tablespoon chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
- Add the cubed turkey and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on the outside. Transfer to a plate.
- Add the remaining 1 tablespoon olive oil to the Dutch oven.
- Add the onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Stir in the tomato paste and cook for 1 minute.
- Add the butternut squash, potatoes, chicken broth, and diced tomatoes with their juices.
- Stir in the thyme, rosemary, sage, smoked paprika, salt, and black pepper.
- Return the turkey and any juices from the plate to the Dutch oven. Add the bay leaf and stir.
- Bring the stew to a gentle boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the turkey is cooked through and the squash and potatoes are tender.
- Use the back of a wooden spoon to mash a few pieces of squash and potato against the side of the pot to thicken the broth.
- Stir in the frozen peas and simmer uncovered for 3 to 5 minutes, until heated through.
- Check that the turkey has reached an internal temperature of 165°F.
- Remove and discard the bay leaf.
- Stir in the chopped parsley.
- Ladle the stew into individual bowls and serve hot.
Notes
Tips and Tricks
Keep the Turkey Tender – Turkey breast is lean and can become dry if overcooked. Check the temperature as soon as the vegetables are tender. Cut Even Pieces – Keep the squash and potatoes close to 1 inch so they cook at about the same rate. Adjust the Thickness – For a thicker stew, mash a few extra pieces of squash and potato. For a thinner stew, stir in a little additional broth. Use Frozen Squash – Frozen cubed butternut squash works great if you’re short on prep time. Check for tenderness since smaller pieces may soften faster. Check the Seasoning – Low-sodium broths vary in flavor. Taste the finished stew before serving and adjust the salt if needed.Storing and Reheating
Refrigerating – Cool the stew promptly and refrigerate in airtight containers within 2 hours. Store for up to 3 to 4 days. Freezing – Freeze in airtight, freezer-safe containers for up to 3 months for best quality. The potatoes and squash may become softer after thawing. Reheating on the Stove – Place the stew in a saucepan over medium-low heat, stirring occasionally, until it reaches 165°F. Add a little broth if it has thickened. Reheating in the Microwave – Place a portion in a microwave-safe bowl, cover loosely, and heat in intervals, stirring between each, until it reaches 165°F. Thawing – Thaw frozen stew overnight in the refrigerator before reheating.Nutrition
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