Turkey Butternut Squash Wild Rice Stew
This savory fall stew features spinach, squash, wild rice and turkey. Perfect for using up Thanksgiving leftovers.
Servings: 6 -8 servings
Calories: 747kcal
Ingredients
- 3 tablespoons butter
- 1 leek thinly sliced (white and green parts only)
- 2 cups diced carrots
- 1 cup diced celery
- 3-4 cloves garlic minced
- 3 tablespoons flour
- 6 cups chicken or vegetable broth
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 cups cubed butternut squash
- 1 cup wild rice
- 3 cups spinach chopped
- 2-3 cups cooked cubed turkey
- 2 cups heavy cream
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large Dutch oven, melt butter over medium heat. Add the leeks, carrots, celery and garlic and cook until vegetables are soft, about 5-8 minutes.
- Add the flour and continue to cook and stir for another 1-2 minutes. Slowly whisk in the broth and bring to a simmer.
- Stir in the oregano, thyme, squash and wild rice. Continue cooking for another 20-25 minutes, until the squash is tender and the rice is cooked.
- Stir in the spinach and cooked turkey, along with the cream and parsley. Bring to a simmer and season with salt and pepper, to taste.
Nutrition
Serving: 1g | Calories: 747kcal | Carbohydrates: 22g | Protein: 59g | Fat: 47g | Saturated Fat: 22g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 432mg | Fiber: 5g | Sugar: 5g