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.