1

Slow Cooker Turkey, Butternut Squash and Cabbage Stew

Total Time
6 hr 10 min
Prep
10 min
Cook
6 hr
Serves
6
Difficulty
Easy
Leftovers freeze exceptionally well: consider storing individual servings in small containers for lunches in the days ahead.
Ingredients

dried thyme

1½ tsp

dried sage

1½ tsp

paprika

½ tsp

table salt

½ tsp

black pepper

½ tsp

uncooked butternut squash

2 pound(s), peeled and seeded, cut into 1-inch cubes

uncooked green cabbage

¼ head(s), large, cored and roughly chopped

fresh cranberries

1 cup(s)

maple syrup

2 Tbsp

uncooked boneless skinless turkey breast

½ pound(s)

Instructions

  1. 1. In a small bowl, combine thyme, sage, paprika, salt, and pepper.
  2. 2. Into the insert of a 5- to 6-quart slow cooker add squash, cabbage, cranberries, and maple syrup. Mix. Stir in half of the spice mixture and toss well. Rub the remaining spice mixture over the turkey breast; nestle it into the vegetables.
  3. 3. Cover and cook on low for 6 hours, or until turkey is cooked through and the squash is tender.
  4. 4. Transfer the turkey breast to a cutting board; cool for 5 minutes. Slice into 12 equal pieces. Serve in bowls, topped with the vegetables and sauce from the cooker.
  5. Serving size: 2 turkey slices and 1 1/3 cups vegetables with sauce.

A happier, healthier you starts here