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Carolina Kitchen: Pumpkin turkey

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Photo: WLOS staff

By Square Root Chefs Adam Wilson and Thomas Hayes

Ingredients

  • 3 tbsp. olive oil
  • 2lb ground turkey
  • 1 yellow onion diced
  • 1 clove fresh garlic minced
  • 2 cups roasted pumpkin pureed
  • 2 cups chicken stock
  • 1.5 quart crushed tomatoes
  • 2 tbsps. Kosher salt
  • 2 tsp ground black pepper
  • 3 tbsp. cumin
  • 4 tbsp. Chili powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground nutmeg
  • 1/2tsp cinnamon
  • ½ tsp ground ginger
  • 1 tbsp. onion powder
  • 3 tbsp. light brown sugar
  • ¼ tsp cloves
  • 1 tsp paprika
  • 4 cups peeled and diced butternut squash
  • 2 cups dark kidney beans soaked over night
  • 2 cups light kidney beans soaked
  • Sour cream

Instructions

  • In a sauce pot on medium heat, add olive oil and brown turkey and butternut squash.
  • Add onions and garlic and sauté until translucent.
  • Add remaining ingredients and simmer on low until squash and beans are tender (about one hour).
  • Serve inside carved pumpkin and drizzle with sour cream!
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