Welcome to a recipe that perfectly captures the essence of autumn comfort! This Pumpkin and Turkey Stew is a heartwarming dish that combines the sweet, earthy flavor of pumpkin with savory turkey in a rich, creamy sauce. It's an ideal way to use up leftover roast turkey after a holiday feast, transforming it into something new and exciting. Simple to prepare yet deeply satisfying, this stew is a wonderful one-pan meal for a chilly evening. Let's get cooking and fill your kitchen with the delightful aromas of fall!
Pumpkin and Turkey Stew
Ingredients for Pumpkin and Turkey Stew
- 250-300 g cooked turkey, skinless and boneless
- 1/2 onion
- 1 clove garlic
- 300 g pumpkin flesh, peeled and seeded
- 100 ml 10% fat cream (or half-and-half)
- 1 tbsp olive oil
- 1 tsp rice flour
- 50 g arugula (rocket)
- salt, black pepper, nutmeg to taste
How to Make Pumpkin and Turkey Stew
Cut the cooked or roasted turkey into small pieces or shred it.
Sauté the onion and garlic over low heat for about 5 minutes, until the onion is soft.
Add the diced pumpkin to the sautéed onion.
Cut the cooked or roasted turkey into small pieces or shred it. Remove the skin from the turkey and separate the meat from the bones. This recipe uses a turkey leg, which has dark meat, but you can also use breast meat cut into thin strips or cubes.
D finely chop half an onion. Mince a clove of garlic. Pour a tablespoon of olive oil into a deep skillet, wok, or Dutch oven. Add the chopped onion and the garlic passed through a press. Sauté the onion and garlic over low heat for about 5 minutes, until the onion becomes soft.
Peel and seed the pumpkin, then cut the flesh into cubes. Add the diced pumpkin to the sautéed onion. I like to freeze pumpkin in advance; it’s very simple. If you have a large pumpkin and can’t eat it all at once, dice the flesh and portion it into zip-lock bags, about 300-400 g each. These are convenient portions for making soup or stew.
Simmer the pumpkin with the onion for 15-20 minutes, then season with salt and pepper to taste.
Simmer the pumpkin with the onion for 15-20 minutes. Towards the end, season with salt and pepper to your taste. Grate a pinch of nutmeg using a fine grater. Nutmeg and pumpkin complement each other beautifully.
When the pumpkin is almost tender, add the turkey or chicken.
In a separate bowl, mix a teaspoon of rice flour with cold cream.
Heat the stew until it boils and immediately remove the skillet from the heat.
When the pumpkin is almost tender, add the turkey or chicken. Stir and heat over medium heat until the sauce begins to simmer again.
In a separate bowl, mix one teaspoon of rice flour with cold cream. First, mix the rice flour with a tablespoon of cream to form a paste, then add the rest of the cream. Pour the cream and flour mixture into the stew and stir.
Bring the stew to a boil and immediately remove the skillet from the heat. There’s no need to boil the cream sauce; just heat it until it thickens. You can choose the fat content of the cream; 10% is sufficient for the sauce, but you can use a higher percentage if you prefer.
Place the arugula in a bowl, drizzle with lemon juice and olive oil.
Thoroughly wash a large handful of arugula in cold water and pat it dry with a paper towel. Place the arugula in a bowl, drizzle with lemon juice and olive oil. Spoon the pumpkin and turkey stew onto a large warm plate and top with the arugula. Serve the dish warm.
And there you have it—a beautiful and delicious Pumpkin and Turkey Stew, ready to be enjoyed! The fresh, peppery arugula on top adds a wonderful contrast to the creamy richness of the stew. This dish is fantastic on its own, but for an even heartier meal, serve it with a side of crusty bread for dipping into that luscious sauce. We hope this recipe brings warmth and comfort to your table. Enjoy every spoonful!
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