Slow-Cooker Turkey and Pumpkin Stew
This hearty stew combines tender chunks of turkey and silky pumpkin cooked slowly to develop rich, harmonious flavors. The dish features a thick, velvety texture with aromatic spices, resulting in a warm, rustic presentation perfect for cozy evenings.
Equipment
- Slow Cooker
- Cutting Board
Ingredients
- 1.5 pounds Turkey breast or thigh, cut into chunks preferably boneless
- 2 cups Pumpkin puree fresh or canned
- 1 cup Chicken or turkey broth for thinning and flavor
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
- Start by heating the olive oil in a skillet over medium heat. Add the chopped onion and cook until it becomes translucent and fragrant, about 3-4 minutes.
- Add the minced garlic to the skillet and cook for another 30 seconds until it’s aromatic, ensuring it doesn't burn.
- Transfer the cooked onion and garlic mixture into your slow cooker. Toss in the turkey chunks, spreading them evenly across the bottom.
- Add the pumpkin puree, broth, ground cinnamon, ginger, nutmeg, salt, and pepper into the slow cooker. Stir everything together until well combined.
- Cover the slow cooker with the lid and set it to low. Let it cook for about 6 hours, or until the turkey is tender and the flavors meld beautifully.
- Once cooked, stir the stew gently to ensure the pumpkin and turkey are evenly distributed, and check the seasoning—add extra salt or spices if needed.
- Serve the stew hot, garnished with fresh herbs if desired, and enjoy the hearty, velvety texture and aromatic warmth.
Notes
To enhance flavor, let the stew rest for 10 minutes after cooking before serving. For creamier texture, stir in a splash of heavy cream or sour cream just before serving.