Tender Turkey Sage and Butternut Squash Stew
Equipment
- Slow Cooker
- Skillet
- Cutting Board
Ingredients
- 1 pound turkey breast, cut into 1-inch cubes
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 4 cups low-sodium chicken broth
- 2 carrots, peeled and sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a skillet over medium heat. Add the turkey cubes and cook until lightly browned on all sides, about 5 minutes.
- Transfer the browned turkey to the slow cooker. Add the butternut squash, onion, garlic, sage, carrots, salt, and pepper.
- Pour the chicken broth over the ingredients and stir to combine.
- Cover and cook on low for 7 to 8 hours until the turkey is tender and the squash is soft.
- Stir once halfway through cooking if possible, then serve hot.
Notes
Brown the turkey first to build deeper flavor before the long simmer. If the stew thickens too much by the end, add a splash of broth when reheating. Leftovers store well in the fridge for three days and reheat gently on the stovetop without losing texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board