I meant to write about sandwich bread this week. However, we’re all in need of using up that leftover turkey meat, so here’s a variation on a recipe I posted several weeks ago. It’s a savory, satisfying stew that stays hot in a metal thermos for work.
SOUTHWEST PUMPKIN AND TURKEY STEW (3-4 servings)
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 1/2 cup carrot, chopped
- 1 cup (3 stalks) chopped celery, chopped
- 1/2 cup medium red bell pepper, chopped
- 2 cups cooked turkey, cubed
- 1 15 ounce can of solid packed pumpkin
- 1 15 ounce can chicken broth
- 1/2 cup sour cream, warmed to room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- 1/8 teaspoon nutmeg
- Juice of one lemon
1. In a large saucepan, heat the vegetable oil.
2. Add the next four ingredients and saute for five minutes.
3. Add everything else, except for the lemon juice, and mix well.
4. Heat until the mixture is bubbling. Lower to simmer, cover, and cook for 20 minutes.
5. Mix in lemon juice to finish. This dish is very good with cornbread.