Mexican Turkey and Squash Stew

Name: Mexican Turkey and Squash Stew
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams cubed peeled butternut squash; 8 large sprigs thyme or 1 teaspoon dried thyme; 2 teaspoons ground cumin; 4 servings Kosher salt and freshly ground pepper; 2 Tbsps extra-virgin olive oil; 1 large onion, chopped; 227 grams red-skinned potatoes, thinly sliced; 177 milliliters prepared salsa verde; 680 grams skinless, boneless turkey breast; 237 milliliters crumbled corn tostadas or tortilla chips, plus more for serving; 227 grams small yellow squash or zucchini (about , cut into thick half-moons

Mexican Turkey and Squash Stew might be just the Mexican recipe you are searching for. This recipe serves 4. One portion of this dish contains approximately 39g of protein, 18g of fat, and a total of 497 calories. It is perfect for Autumn. It works well as an affordable main course. A mixture of kosher salt and pepper, red-skinned potatoes, ground cumin, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Cut the turkey into 1 1/2-inch pieces.

Ingredients you will need

Whole Turkey

Sprinkle with the cumin, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Cumin

Heat the olive oil in a Dutch oven or large pot over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes.

Ingredients you will need

Whole Turkey

Thyme

Add the onion and cook, stirring occasionally, until softened, about 4 minutes.

Ingredients you will need

Onion

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.

Ingredients you will need

Butternut Squash

Vegetable

Potato

Tostadas

Zucchini

Whole Turkey

Broth

Salsa

Water

Serve with more tostadas.

Ingredients you will need

Tostadas

Equipment

Dutch Oven

Ingredients

Servings:

454grams

cubed peeled butternut squash 8large sprigs

thyme or 1 teaspoon dried thyme 2teaspoons

ground cumin 4servings

Kosher salt and freshly ground pepper 2Tbsps

extra-virgin olive oil 1large

onion, chopped 227grams

red-skinned potatoes, thinly sliced 177milliliters

prepared salsa verde 680grams

skinless, boneless turkey breast 237milliliters

crumbled corn tostadas or tortilla chips, plus more for serving 227grams

small yellow squash or zucchini (about , cut into thick half-moons

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Teutonic Gamay Pinot Noir Blend 1787 AD. It has 4.6 out of 5 stars and a bottle costs about 30 dollars.