Butternut Squash and Turkey Chili

It’s snowing out!  We were supposed to get a mere inch of snow today but it appears that the weather guys were WAY off… there’s already over 4 inches of snow out there!!  Here’s the view outside and the radar map… the snow doesn’t show signs of stopping anytime soon!

December 8th Snow

Cold and snowy weather is the perfect time to enjoy a batch of warm, hearty stew.  I have this pork and green chile stew from Skinny Taste cooking in my crock pot right now and I want to share another yummy concoction that I made a few weeks ago: Butternut Squash and Turkey Chili.  The original, vegetarian version of this recipe came from Pami over at Omnomalicious.  I would have been happy with a meatless stew but Matt likes his meat so I took some liberties with the recipe and added in some ground turkey just for him. 🙂

281 Butternut Squash and Turkey Chili

This chili was seriously awesome.  The butternut squash was soft and just the tiniest bit sweet, and it blended really nicely with the black beans, peppers, and onions in a tex-mex-style broth that had just the right amount of kick.  YUM!  I will definitely be making this again soon!!

Butternut Squash and Turkey Chili (adapted from Omnomalicious)

You will need…
1 Butternut Squash, peeled and cut into 1″ pieces
1 Onion, diced
2 Red Bell Peppers, diced
1 Jalapeño Pepper, diced
4 cloves Garlic, minced
2 Chipotles in Adobo Sauce, minced
1 can Diced Tomatoes
2 cans Black Beans, drained
1 cup Chicken Broth
1 tablespoon Cumin
1 tablespoon Chile Powder
1 tablespoon Mexican Oregano
1 lb. ground Turkey, browned
Salt and Pepper, to taste

272 Butternut Turkey Chili before and after

Directions:
Oh yeah, did I mention that this stew is amazingly easy to make?  Simply combine all of the ingredients in a crock pot then cover and cook on high for 5-6 hours or until the squash has reached your desired consistency.  Season to taste and serve with a slice of freshly baked cornbread!

284 Butternut Squash and Turkey Chili

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Apple and Sausage Stuffing… Slow Cooker Style!

Stuffing is quite possible my favorite dish at Thanksgiving.  There’s just something about the combination of sausage, apple, bread, and spices that I find absolutely irresistible!  Last year I volunteered to make this classic side dish for my family’s Thanksgiving dinner but there was one problem… we had no oven space! Between the very large turkey, candied yams, green bean casserole, and cornbread there was not an inch of oven space to spare.  Therefore, I decided to make my stuffing in a slow cooker and it turned out great!

Slow Cooker Stuffing

Before I get to the stuffing recipe I want to share a link to another recipe from last year’s Thanksgiving feast that’s been getting a lot of Pinterest love lately… my Candied Yams.  Although these sweet potatoes with brown sugar and marshmallows will take up space in your oven for about 25 minutes they are super easy to make and those soft browned marshmallows are so delicious!!  Here’s the recipe.

Candied Yams!

Slow-Cooker Apple and Sausage Stuffing (recipe from A Year of Slow Cooking)

You will need…
12 cups of crusty bread, cut into 1/2 inch cubes
8-12 oz. Italian Sausage, crumbled and browned
3 tablespoons Butter, melted
2 Granny Smith Apples, peeled and chopped
2 Yellow Onions, chopped
1 1/2 cups Celery, diced
1 1/2 teaspoons Dried Sage
1 bunch Parsley, leaves finely chopped
1 teaspoon Salt plus more, to taste
1/2 teaspoon Ground Black Pepper
3/4 cup Chicken Broth, divided

Some of the stuffing ingredients (there was a lot more bread than pictured!)

Some of the stuffing ingredients (there was a lot more bread than pictured!)

Directions:
Spread the cubed bread onto a few large cookie sheets and bake in a preheated 350° oven for 20 minutes, stirring occasionally, until golden brown.  If desired, do this a day in advance and store the bread cubes in an airtight container overnight.

3-4 hours before you are going to eat, stir the bread cubes, sausage, and melted butter together in a large slow cooker.  My slow cooker was too small so I borrowed my mom’s and split the ingredients into two batches.  Add in the apples, vegetables and seasonings and stir until well mixed.  Pour in 1/2 cup of the chicken broth and stir again.  Cover and cook on high for approx. 3 hours or until the bread is browned and the vegetables are tender.  If the stuffing is too dry, stir in the remaining 1/4 cup chicken broth before serving.  Enjoy!

Oh, and Happy Thanksgiving!!  🙂

299 Turkey 2012

Southwestern Turkey Burgers

After making our delicious Guacamole-Chipotle Burgers on Wednesday, we had a few leftovers, namely chipotle mayonnaise, guacamole, poblano pepper, cheese, and buns (everything but the burger!).  We decided to put our toppings to good use and try out the Guacamole-Chipotle Burger recipe using ground turkey instead.

We followed the same basic recipe as the beef burgers with a few exceptions.  We were worried that the lower fat content of the turkey would produce dense, dry burgers so we chopped up the pepper jack cheese and mixed it plus a little shredded Monterey Jack directly into the turkey mixture.  We also added slightly less pepper (just under 1/2 teaspoon per pound of meat) and Matt grilled the burgers longer — approximately 5 minutes per side over direct high heat — to make sure they were cooked through.

The turkey burgers turned out nice and juicy thanks to all of the cheese and the overall combination of turkey, chipotle mayo, poblano, cilantro, and guacamole was delicious!  Next time we make fancy beef burgers we’ll definitely plan to make the healthier turkey equivalent with the leftovers.  🙂