Hearty Turkey and Squash Stew: A Flavorful Fall Feast

Hearty turkey and squash stew embodies the very spirit of autumn, fusing tender turkey chunks with the rich, velvety textures of roasted squash in a warmly spiced broth. This comforting dish invites you into a kitchen filled with cozy aromas and the vibrant colors of fall’s bounty-perfect for those crisp evenings when you crave a meal that’s both satisfying and nourishing. Inspired by classic harvest stews but refreshed with thoughtful seasoning and fresh ingredients, this recipe celebrates seasonal produce while delivering a rustic yet refined flavor profile.

Prep and Cook Time

Preparation: 25 minutes
Cooking: 1 hour 15 minutes
Total Time: 1 hour 40 minutes

Yield

Serves 6 hearty portions

Difficulty Level

Medium – approachable for home cooks ready to explore layering flavors and textures

Ingredients

• 1 ½ lbs boneless, skinless turkey thighs, cut into 1-inch cubes
• 4 cups butternut squash, peeled and diced into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 4 cups low-sodium chicken broth
• 1 cup canned diced tomatoes, drained
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 bay leaf
• Salt to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the turkey cubes in a single layer and sauté until browned on all sides, about 6-8 minutes. Remove turkey and set aside to prevent overcooking.
2. Add the remaining olive oil to the pot. Toss in the chopped onion, carrots, and celery. Sauté until the onions are translucent and vegetables soften, about 5 minutes, stirring frequently to avoid burning.
3. Stir in the garlic, cinnamon, cumin, smoked paprika, thyme, and black pepper. Cook for another 1-2 minutes until fragrant, stirring constantly to release the spices’ aromas.
4. Return the browned turkey to the pot. Add the diced butternut squash and canned tomatoes. Pour in the chicken broth and stir to combine all ingredients evenly.
5. Drop the bay leaf into the stew. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let simmer for about 50 minutes, or until turkey is tender and squash has softened to a buttery texture.
6. Check seasoning and add salt as needed. Remove bay leaf before serving.

Tips for Enhancing Aroma and Depth with Seasonal Spices

To intensify the fall-inspired aroma, toast your ground spices lightly in the pot before adding liquids-this step releases essential oils that amplify warmth and complexity. Incorporating a pinch of freshly grated nutmeg and a dash of ground ginger can further enrich the stew’s profile, invoking the comforting smells of autumn kitchens. If you prefer a hint of sweetness, consider a drizzle of pure maple syrup or a small amount of apple cider vinegar to balance savory flavors elegantly.

Chef’s Notes

• If boneless turkey thighs are unavailable, try skinless turkey breast for a leaner stew, but be mindful not to overcook to retain moisture.
• Vegetable broth can be swapped for chicken broth for a lighter vegetarian adaptation (omit turkey accordingly).
• This stew holds exceptionally well-flavors deepen overnight making it ideal for make-ahead meals.
• For a thicker stew, mash a portion of the cooked squash against the pot’s side and stir to create a naturally creamy consistency.
• To enhance texture contrast, sprinkle toasted pumpkin seeds or chopped toasted walnuts on top before serving.

Serving Suggestions to Elevate Your Fall Feast Experience

This hearty turkey and squash stew shines when accompanied by a rustic artisan bread crusted with rosemary and sea salt-perfect for sopping up the aromatic broth. Pair it with a crisp pear and kale salad dressed in tangy apple cider vinaigrette to lighten the meal while echoing seasonal flavors. Garnish each bowl with a sprinkle of freshly chopped parsley and a swirl of Greek yogurt to add a cooling tang and beautiful visual contrast. For a final flourish, scatter pomegranate arils atop for a jewel-like burst of color and sweetness, enchanting every bite.

Explore more seasonal recipes like our Roasted Root Vegetable Salad to complement your fall feast. For detailed insights into spice layering techniques, visit Bon Appetit’s expert guide.