Monday, January 9, 2012 | By: Rita Hutcheson-Cobbs

Rita's Italian Turkey-Butternut Squash Crock Pot Stew Recipe

For New Year's this year, I wanted to fix a Mexican themed meal, however, a winter cold hitting five our of six people, me included, changed those plans. I did prepare a turkey over night with some traditional fixings that weren't a lot of trouble, mindless since I had done them in the past. So with those leftovers, I created a hearty stew, adding some wonderful veggies and herbs for our cooler weather that warmed our hearts, souls and seamed to help our colds! Yeah!! That's what I am talking about...

Can't you smell it! I know you can...=)
Let's get started cooking...

Rita's Italian Turkey-Butternut Squash Crock Pot Stew

6 qt Crock Pot
4 cups turkey breast, cooked and shredded
2 cups black eyed peas, cooked, with juices
2 cups butter beans, cooked, with juices
2 cups kernel corn, cooked, with juices
2 cups butternut squash, fresh, cubed
2 cups tomatoes, fresh, finely diced with peeling
1 medium onion, finely diced
2 medium potatoes, peeled, finely diced
4 cups chicken broth, 98% fat free
1 tablespoon minced garlic
1 1/2 teaspoon Italian seasoning
1/2 teaspoon thyme
2 whole basil leaves
salt and pepper

Spray the Crock Pot with cooking spray and then place all the ingredients inside. Cook on low for approx. 8 hours or until the potatoes and butternut squash is tender. Season with salt and pepper as desired. I had the peas, butter beans and corn in the fridge and didn't warm them up prior to placing them in the Crock Pot either. This was fantastic!! Enjoy...

Hugs, Rita


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