Winter Stew with Chestnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 acorn squash (about 1 pound each) |
4 cups (1-inch) cubed peeled turnips (about 1 pound) |
cooking spray |
1 tablespoon olive oil |
1 3/4 cups chopped onion |
1 1/4 cups (1/4-inch-thick) sliced carrot |
3/4 cup chopped green onions |
2 garlic cloves, minced |
1 cup chopped cooked shelled chestnuts (about 1 pound in shell) |
2 (16-ounce) cans fat-free, less-sodium chicken broth |
1 (28-ounce) can crushed tomatoes, undrained |
2 tablespoons cornstarch |
2 tablespoons water |
3 cups chopped smoked turkey or turkey ham |
1/2 teaspoon dried oregano |
1/4 teaspoon dried rosemary, crushed |
1/8 teaspoon black pepper |
Directions:
1. Preheat oven to 400°.
2. Cut squash lengthwise in half; discard seeds and stringy membrane. Cut each half lengthwise into quarters. Place squash and turnips on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes; cool. Scoop out pulp from each squash piece; discard rind. Cut into 1-inch cubes.
3. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrot, green onions, and garlic, and sauté 8 minutes. Add squash, turnips, chestnuts, broth, and tomatoes. Cover and simmer 25 minutes.
4. Combine cornstarch and water in a small bowl. Add cornstarch mixture, turkey, and remaining ingredients to pan; bring to a boil. Reduce heat; simmer 25 minutes.
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