Crockpot Turkey and Pumpkin Stew
This dish is a slow-cooked stew featuring tender shredded turkey and roasted pumpkin simmered in a spiced broth. The pumpkin naturally thickens the liquid, creating a hearty, rustic stew with a rich, savory appearance and a comforting texture.
Equipment
- Slow cooker
- Large mixing bowl
Ingredients
- 1.5 pounds turkey breast or thighs, cooked and shredded cooked beforehand or use leftovers
- 4 cups roasted pumpkin or butternut squash, cubed roasted for deeper flavor
- 1 cup chicken or turkey broth low-sodium preferred
- 1 medium onion, diced for flavor and aroma
- 2 cloves garlic, minced adds warmth and depth
- 1 teaspoon ground cinnamon for warmth
- 1/2 teaspoon ground nutmeg adds nutty spice
- 1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
- 1 tablespoon olive oil for sautéing
- salt and pepper to taste adjust as preferred
Instructions
- In a large skillet, heat the olive oil over medium heat and sauté diced onions until they become translucent and fragrant, about 3-4 minutes.1.5 pounds turkey breast or thighs, cooked and shredded
- Add minced garlic, ground cinnamon, and nutmeg to the skillet, cooking for another minute until the spices are fragrant and slightly toasted.1.5 pounds turkey breast or thighs, cooked and shredded
- Pour the sautéed mixture into the slow cooker, then add the shredded turkey, roasted pumpkin cubes, and chopped sage.1.5 pounds turkey breast or thighs, cooked and shredded
- Pour in the broth and gently stir everything together, ensuring the ingredients are well combined.1.5 pounds turkey breast or thighs, cooked and shredded
- Cover the slow cooker and cook on low heat for about 6 hours, until the pumpkin is tender and the flavors meld into a hearty broth.
- Once finished, uncover and gently stir the stew, checking the consistency—if it’s too thin, simmer uncovered for 10 minutes to thicken slightly.
- Taste and adjust seasoning with salt, pepper, or additional spices as desired, then serve hot in bowls.1.5 pounds turkey breast or thighs, cooked and shredded
Notes
For extra richness, stir in a splash of cream or yogurt before serving. Leftovers can be refrigerated for up to 3 days and reheat beautifully on the stove or microwave.