Fall in Maine is a beautiful season.
The changing of the leaves, the cool crisp air, sweatshirt weather, campfire season, and of course, the time to bust out the crockpots! This recipe not only fills my belly, but also my soul, with the excitement that fall brings. Made with love, inspired by Maine, and enjoyed with new friends from New Mexico. Eat up!
Ingredients
- 1 lb Ground turkey
- a few swirls EVOO (extra virgin olive oil)
- 1 sprig Fresh rosemary (pick 3–4 bunches off the stem)
- 1 sprig Fresh thyme (pick it off the stem)
- 1 clove Garlic
- 1/4 tsp Pepper
- 1/4 tsp Salt
- 32 oz Chicken broth
- 29 oz can 100% Pumpkin puree
- 10 oz Great Value Seasoning Blend vegetables, frozen
- Two 15.9 oz cans Great northern beans
- 1/4 tsp Cinnamon
- 8 oz Chopped cashews (optional)
Optional Toppings
- Cashews
- Scoop of ricotta (favorite)
- Sour cream
- Mozzarella cheese
Instructions
- Cook turkey in EVOO and 1 cup chicken broth. Bring to a sizzle. Add thyme, rosemary, salt, pepper, and garlic. Make sure turkey is fully cooked.
- Add the rest of the chicken broth and GV Seasoning Blend. Bring to a boil, then simmer for 5 minutes.
- Drain and rinse the two cans of beans. Stir the beans and the pumpkin into the broth. Bring to a bubble while stirring.
- Once bubbling, stir in 1/4 tsp of cinnamon and chopped cashews (optional).
- Simmer for 30 minutes with the occasional stir.
- Enjoy!
Article written by Sarah MacCormack and originally published in Focus on Carlsbad 2024 Fall edition.
