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Ingredients |
1 teaspoon olive oil
1 pound turkey breast cutlets, cut into 5-inch pieces
3 shallots, sliced
3 1/2 cups Chicken Stock
1 cup water
2 medium red potatoes, cut into 1/2-inch cubes
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1/2 teaspoon fresh thyme leaves plus thyme sprigs for
garnish
2 whole cloves
1 teaspoon butter
Salt and pepper to taste
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Directions |
1. Heat the oil in a 6-quart pot over medium-high heat for 1
minute. Add the turkey and shallots and sauté until the turkey
is lightly browned.
2. Stir in the stock, water, potatoes, squash, and thyme. Place
the cloves in a mesh tea ball or tie them up in cheesecloth; add
to the pot. Cover and bring to a boil. Reduce the heat and
simmer until the turkey is cooked through and the potatoes and
squash are tender, about 15 minutes. Discard the cloves. Stir in
the butter. Taste and season with salt and pepper if needed.
Garnish with thyme sprigs.
Yield: 4 servings Total Time: 25 min |
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