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Pumpkin and Turkey Stew


50 minutes

4 servings


You can use ground turkey or leftover turkey from Thanksgiving dinner for this recipe. It's perfect for the fall and will remind you of your Turkey Day any time of the year. Phase One-Repair

Pumpkin and Turkey Stew


· 16 ounce(s) organic ground turkey

· 1 tablespoon(s) and 1 tsp extra virgin olive oil

· 1/2 teaspoon(s) nutmeg

· 1/2 teaspoon(s) cinnamon

· 1/2 white or yellow onion, chopped

· 2 cloves garlic, minced

· 2 stalks celery, chopped

· 1 yam or sweet potato, chopped into 1-inch pieces

· 1 can organic pumpkin

· 32 ounce(s) organic low sodium chicken or vegetable broth

· 1 can white beans (navy, northern, or cannellini), rinsed and drained. Skip this step if in Phase One

· 1 bunch spinach or Lacinato/dinosaur kale, cleaned and chopped


1. In a Dutch oven or stock pot, brown turkey with a tsp of the oil. When nearly browned, add cinnamon, nutmeg, onions, garlic, and celery and 1 TBSP of the oil. Sauté until onions are nearly translucent, about 8 minutes. (If using leftover turkey meat, then skip the browning meat step and start with the herbs and the onions, garlic, and celery step)

2. Add broth and yams or sweet potato. Bring to a boil, cover, and let simmer until yams are half cooked, about 15 minutes.

3. Add pumpkin and beans, recover, and let simmer another 10 – 15 minutes.

4. Add spinach or kale. Cook another 5 minutes. Serve and enjoy.

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