Turkey And Fall Vegetables In A Saffron Broth

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Generous pinch saffron threads

1/4 teaspoon ground turmeric

3-inch long cinnamon stick

1 fresh hot red chile (like a serrano), cored, seeded, and quartered

3 cups turkey stock or chicken stock

1 medium red onion, root end left intact, cut into wedges about 3/4 inch thick at the widest side

2 medium carrots, peeled and cut into 1 1/2-by-3/4-inch sticks

2 medium parsnips, peeled and cut into 1 1/2-by-3/4-inch sticks

1 cup peeled, diced butternut squash (1-inch dice)

2 medium zucchini, cut into 1 1/2-by-3/4-inch sticks

8 ounces plum tomatoes (about 2 large), peeled, seeded, and cut into 1-inch dice

One 15-ounce can chickpeas, rinsed and drained

Kosher salt

1 1/2 cups diced cooked turkey (1/2-inch dice)

1/4 cup golden seedless raisins

1/2 cup lightly packed fresh cilantro leaves

2 tablespoons unsalted butter

8 ounces (1 1/4 cups) couscous

Sambal oelek (Indonesian chile paste) or hot sauce

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