Slow Cooker Turkey and Butternut Squash Stew

Method

Make it happen

1. 01

   Use thawed meat. Heat oil and brown the meat in batches for 5–6 minutes, then place it in the slow cooker.

2. 02

   Soften the onion in the same pan for 3 minutes; add garlic for 30 seconds, then transfer to the cooker.

3. 03

   Add squash and sage with the meat; keep peas back.

4. 04

   Add the stock, cover and cook on LOW for 7 hours or HIGH for 4–5 hours, until the turkey is thoroughly cooked through (75°C in the centre).

5. 05

   Stir in peas for the last 30 minutes on HIGH.

6. 06

   Taste, season and serve hot.