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Autumn Pumpkin and Turkey Stew

This savory stew combines shredded leftover turkey and pureed pumpkin simmered together in a slow cooker, creating a hearty and comforting dish. The final texture is thick and creamy with tender chunks of meat and a flavorful broth infused with warm spices, showcasing a seasonal fall flavor profile.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked turkey, shredded preferably leftovers
  • 1 cup canned pumpkin puree
  • 1 cup chicken broth or turkey broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Measuring cups and spoons

Method
 

  1. Heat a skillet with olive oil over medium heat, then add the diced onion and cook until soft and translucent, about 5 minutes, releasing a sweet aroma.
    2 cups cooked turkey, shredded
  2. Add the minced garlic, cinnamon, and nutmeg to the skillet; cook for another minute until fragrant, stirring constantly.
    2 cups cooked turkey, shredded
  3. Transfer the sautéed onion and garlic mixture to the slow cooker, then add the shredded turkey, pumpkin puree, and broth, stirring well to combine.
    2 cups cooked turkey, shredded
  4. Cover and cook on low for 4 hours, allowing the flavors to meld and the stew to thicken slightly.
  5. Open the lid and stir the stew, checking for seasoning; add salt and pepper to taste, adjusting the flavor as needed.
    2 cups cooked turkey, shredded
  6. Once the stew is bubbling and thickened to your liking, ladle it into bowls, and serve hot, garnished with fresh herbs if desired.

Notes

For a thicker stew, mix a teaspoon of cornstarch with water and stir in during the last 30 minutes of cooking. Use fresh herbs like sage or parsley for added flavor before serving.