Slow cooker turkey, butternut squash and cabbage stew
1
Points®
Total time: 6 hr 10 min • Prep: 10 min • Cook: 6 hr • Serves: 6 • Difficulty: Easy
This is the best of fall flavors in a one-dish meal. Sweet and filling butternut squash paired with tart-sweet cranberries, fresh sage and a sweet hit of maple syrup surround a spice rubbed boneless, skinless turkey breast for the ultimate combination. Ten minutes is all it takes to get this dish set to cook, long and slow, while you get time back for other things. Ideal for dinner and perfect for entertaining, kids and adults alike will enjoy all the textures, colors and flavors in this simple stew. Leftovers work well as a portable lunch for the busy workweek.
Ingredients
Dried thyme
1½ tsp
Dried sage
1½ tsp
Paprika
½ tsp
Table salt
½ tsp
Black pepper
½ tsp
Raw butternut squash
2 pound(s), peeled and seeded, cut into 1-inch cubes
Green cabbage
¼ head(s), large, cored and roughly chopped
Fresh cranberries
1 cup(s), whole
Maple syrup
2 Tbsp
Uncooked boneless skinless turkey breast
1½ pound(s)
Instructions
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.
5
Serving size: 2 turkey slices and 1 1/3 cups vegetables with sauce.
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