Skillet Turkey & Butternut Squash
I had a bag of yellow tomatoes in the freezer – thus the color in this dish. Red ones will be perfectly fine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Skillet Dinners
Ingredients
Scale
- 1 cup (8oz, 240ml) chicken stock
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- (300gr) turkey cutlets or tenderloin or chicken, cut into bite-size pieces
- 1 onion, roughly chopped
- 1 rib celery, sliced
- 2 cloves garlic, minced
- 2 cups butternut squash, peeled and cubed
- 4oz (125gr) mushrooms, sliced
- 2 cups (15oz, 450gr) chopped, peeled, tomatoes, reserve juices for another use
- 1 tsp paprika
- 1/4 cup (2oz, 60gr) dry sherry
- 3oz (90gr) feta, cubed
- 1 tbs olive oil
Instructions
- Melt butter in small saucepan over medium heat. Add rice and sauté, stirring for 1 minute.
- Add stock or water. Cook rice for length of time on package. When done fluff with fork.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add onion, celery, mushrooms to skillet and stir-fry for 2 minutes.
- Add garlic, paprika, and stir-fry another 2 minutes.
- Reduce heat to medium, add turkey and stir-fry until lightly browned.
- Add squash, tomatoes, sherry, cover and cook over low heat until squash is tender, about 15 minutes.
- Stir in feta and serve over rice.
Notes
If it dries out add more sherry, tomato juices or water The tomatoes added a lot of liquid. Leftover tomato sauce can be stored in the fridge for a few days or frozen for another use.
Keywords: turkey, butternut squash, skillet dinner
