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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.7
  • Total Fat: 2.6 g
  • Cholesterol: 30.0 mg
  • Sodium: 400.5 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 15.8 g

View full nutritional breakdown of Turkey and Butternut Stew calories by ingredient
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Turkey and Butternut Stew

Submitted by: COPPERHEAD71
Turkey and Butternut Stew

Introduction

The butternut squash is a sure harbinger of fall and you will find it in abundance at the market right now. This sweet squash is full of vitamins A and C as well as fiber, so makes a great addition to a healthy diet. My turkey and butternut stew combines the nutty flavor of the squash with earthy sage and tender turkey for a hearty and delicious bowl of autumn perfection. Enjoy!

For a video demonstration of this recipe, and many more delicious dishes, "like" me on Facebook at www.facebook.com/ColleensKitchen1

N
ote: on the advice of my dietitian, I have halved the nutritional value of the cooking wine since half of it burns off during the cooking process.
The butternut squash is a sure harbinger of fall and you will find it in abundance at the market right now. This sweet squash is full of vitamins A and C as well as fiber, so makes a great addition to a healthy diet. My turkey and butternut stew combines the nutty flavor of the squash with earthy sage and tender turkey for a hearty and delicious bowl of autumn perfection. Enjoy!

For a video demonstration of this recipe, and many more delicious dishes, "like" me on Facebook at www.facebook.com/ColleensKitchen1

N
ote: on the advice of my dietitian, I have halved the nutritional value of the cooking wine since half of it burns off during the cooking process.

Number of Servings: 6

Ingredients

    1 onion, peeled and chopped
    2 cloves garlic
    Pinch of salt, pepper
    4 turkey cutlets cut into bite-sized pieces
    1/4 cup flour
    1 cup marsala cooking wine
    2 tbsp chopped fresh sage
    3 sprigs fresh thyme, stems removed
    1/2 cup sundried tomatoes (dried, not packed in oil)
    1 2=lb, butternut squash seeded, peeled and cubed
    4 cups homemade (no salt added) chicken stock

Directions

Heat a stockpot or dutch oven over medium heat and coat with nonstick cooking spray. Saute the onion and garlic. Add a pinch of coarse sea salt and freshly ground black pepper; cook until the onion is transparent. Toss the turkey cutlet pieces with the flour so that it's well coated then add to the pan. Continue cooking until the turkey is just lightly seared -- brown on the outside but still pink in the middle. Add the marsala cooking wine and deglaze the pan. Cook until the wine has reduced by half, stirring frequently. Add the herbs, sundried tomatoes, butternut squash, and chicken stock. Bring to a boil then reduce heat, cover and let simmer for 1 hour. Serves 6 at about 1 1/2 cups per person.






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