2 pounds boneless, skinless turkey (breasts, thighs, legs, etc.)
1 medium leek, sliced
2 stalks celery, chopped
2 teaspoons thyme
1 teaspoon oregano
1 teaspoon Italian seasoning
1 cup winter squash, peeled & cubed
1 16-ounce can organic tomatoes
1 cinnamon stick
1 medium carrot, chopped
3 cups chicken broth (adjust depending on how watery you like it)
Place turkey, leeks, celery and spices into slow cooker. Turn on high and sauté until leeks become translucent.
Add squash, carrots, cinnamon stick, tomatoes, water or stock and simmer, covered, for 2–3 hours on medium or up to 6-8 hours on low.
Remove cinnamon stick just prior to serving.
Makes a total of 4-6 servings.
Takes about 3 hours to prepare.