Hearty Turkey and Squash Stew
Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C., executive chef of Douglas County School District.
1/4 cup olive oil
6 celery ribs with leaves, diced
2 carrots, diced
1 small red onion, diced
1 butternut squash, cooked and diced
1 acorn squash, cooked and diced
1 red bell pepper, diced
1 green bell pepper, diced
3 Yukon gold potatoes, diced
2 tablespoons garlic, chopped
3 bay leaves, broken in half
2 teaspoons Italian herbs
3 cups turkey, cooked and diced
24 ounces tomato puree
96 fluid ounces chicken broth
1/4 cup chicken base
sea salt to taste
white pepper to taste
Prior to making the soup, cook both squashes by roasting until fork tender, removing all seeds and cooling completely before dicing.
Heat a sauté pan and add the olive oil ,then bring oil up to temperature. Sauté the carrots, celery, onions and peppers until lightly browned.
Add the cooked squash, garlic and potatoes and sauté for about five minutes.
Add the herbs, turkey and tomato puree, then add the chicken broth and chicken base.
Bring to a boil and reduce to a simmer. Simmer for about 30 minutes or until potatoes are fork tender. Serve over leftover stuffing.
For a Slow Cooker Cornbread stuffing recipe, see last week’s PREVIEW.
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