Winter Stew with Chestnuts

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 20%
  • Fat: 5.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 15.4g
  • Carbohydrate: 35.6g
  • Fiber: 6.2g
  • Cholesterol: 38mg
  • Iron: 2.2mg
  • Sodium: 1133mg
  • Calcium: 108mg


  • 2 acorn squash (about 1 pound each)
  • 4 cups (1-inch) cubed peeled turnips (about 1 pound)
  • Cooking spray
  • 1 tablespoon olive oil
  • 1 3/4 cups chopped onion
  • 1 1/4 cups (1/4-inch-thick) sliced carrot
  • 3/4 cup chopped green onions
  • 2 garlic cloves, minced
  • 1 cup chopped cooked shelled chestnuts (about 1 pound in shell)
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 3 cups chopped smoked turkey or turkey ham
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon black pepper


  1. Preheat oven to 400°.
  2. Cut squash lengthwise in half; discard seeds and stringy membrane. Cut each half lengthwise into quarters. Place squash and turnips on a baking sheet coated with cooking spray. Bake at 400° for 25 minutes; cool. Scoop out pulp from each squash piece; discard rind. Cut into 1-inch cubes.
  3. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrot, green onions, and garlic, and sauté 8 minutes. Add squash, turnips, chestnuts, broth, and tomatoes. Cover and simmer 25 minutes.
  4. Combine cornstarch and water in a small bowl. Add cornstarch mixture, turkey, and remaining ingredients to pan; bring to a boil. Reduce heat; simmer 25 minutes.
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