Dr Kathleen Hartford

Dr Kathleen Hartford


Serves:​ 4


  1. Heat olive oil in a large skillet
  2. Sauté onion for 10-15 minutes, until caramelized
  3. Add squash or pumpkin, cover skillet and cook 10 minutes
  4. Add water, cover and cook an additional 10 minutes
  5. Add turkey, salt and pepper and cook 10 minutes
  6. Serve

The trick with this turkey hash is to let the squash (or pumpkin) get nice and mooshy (for lack of a better technical term). You can also try using pre-cooked squash leftovers which will reduce your cooking time.

Blogs by Category
Subscribe to the Newsletter

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email