Fat Friday: Turkey and squash stew
November 27, 2009 by Cyndi Lavin
Filed under Food, Food & Gifts
Here’s a tasty stew to use up some of your Thanksgiving leftovers!
If you use pre-cooked turkey and frozen butternut squash, this stew will take you less than thirty minutes to put together. Even if you’re starting from total scratch, it doesn’t take much longer than thirty 
Turkey and Squash Stew
Canola oil
1 – 2 leeks, sliced
Red bell pepper, chopped
2 cloves garlic, minced
4 c chicken or vegetable stock
1 lb turkey, preferably pre-cooked
Bag of cubed butternut squash
15 oz can of corn
2 T fresh thyme
1 t cumin seeds
Juice from 1/2 lime
1/2 t cayenne pepper
Salt and pepper
Heat oil in a heavy stock pot and cook the leeks and peppers until soft. Add garlic and cook another minute. Add stock, turkey, and vegetables, and simmer until turkey is done if not pre-cooked. Add herbs and seasonings and serve.
