Turkey and squash

1 servings

Ingredients

Quantity Ingredient
2 pounds Turkey breast; (uncooked), cubed
1 Butternut squash; 3 lbs, seeded, peeled an cubed
4 larges Rocotos; seeded and chopped
2 Shallots; peeled and chopped
3 Leeks; sliced
1 tablespoon Cumin
1 tablespoon Coriander seed; (powder)
Herbs; (basil, thyme, bay, etc.)
1 quart Meat stock
Salt

Directions

Sear the meat in some olive oil over high heat, remove and set aside.

Sear the squash in a similar manner.

Fry off the shallots and three of the rocotos over medium heat.

Add the leeks, and cook a few minutes.

Deglaze with a glass of white wine, and add the stock, spices, and herbs.

Simmer ½ hour or so, and add the meat, squash, and remaining rocoto.

Simmer over very low heat another 10 minutes or so.

Serve with rice and/or bread.

Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Oct 21, 1999, converted by MM_Buster v2.0l.

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