Hearty Turkey and Butternut Squash Stew
Hearty Turkey and Butternut Squash Stew is an easy, high-protein, healthy comfort food dinner perfect for cold nights.
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
Calories: 351kcalCarbohydrates: 33gProtein: 41gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 512mgPotassium: 1010mgFiber: 6gSugar: 7gVitamin A: 13855IUVitamin C: 50mgCalcium: 130mgIron: 5mg
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