Slow Cooker Turkey, Butternut Squash and Cabbage Stew
- Total Time
Leftovers freeze exceptionally well: consider storing individual servings in small containers for lunches in the days ahead.
dried thyme1 ½ tsp
dried sage1 ½ tsp
table salt½ tsp
black pepper½ tsp
uncooked butternut squash2 pound(s), peeled and seeded, cut into 1-inch cubes
uncooked green cabbage¼ head(s), large, cored and roughly chopped
fresh cranberries1 cup(s)
maple syrup2 Tbsp
uncooked boneless skinless turkey breast½ pound(s)
- 1. In a small bowl, combine thyme, sage, paprika, salt, and pepper.
- 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. Cover and cook on low for 6 hours, or until turkey is cooked through and the squash is tender.
- 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.
- Serving size: 2 turkey slices and 1 1/3 cups vegetables with sauce.