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Slow cooker turkey, butternut squash and cabbage stew

1
Points® value
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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