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To kick off the cooking process for your Autumn Harvest Turkey Pasta, you’ll want to sauté the turkey effectively. Start by heating a large skillet over medium-high heat and adding a tablespoon of olive oil. Once the oil shimmers, add the ground turkey. Allow it to cook undisturbed for a few moments to achieve a nice browning. This browning process, known as the Maillard reaction, enhances the flavor of the meat and contributes a depth to the overall dish.

Fall Crockpot Pasta with Turkey

Embrace the flavors of fall with our Autumn Harvest Turkey Pasta. This comforting dish combines lean ground turkey with vibrant seasonal vegetables, pumpkin puree, and warm spices like cinnamon and nutmeg. Perfect for chilly evenings, it's nourishing and delicious, showcasing the best of autumn’s bounty. Enjoy a wholesome meal that balances savory and sweet flavors, making it a favorite for family gatherings. Discover how to create this seasonal delight today!
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Ingredients
  

1 lb ground turkey

1 medium onion, diced

3 cloves garlic, minced

1 cup carrots, diced

1 cup bell pepper (red or yellow), diced

1 can (15 oz) pumpkin puree

1 can (14.5 oz) diced tomatoes (with juices)

2 cups chicken broth

1 tbsp dried oregano

1 tsp ground cinnamon

1/2 tsp nutmeg

Salt and pepper to taste

3 cups uncooked pasta (penne or rotini)

1 cup shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Turkey:

    - In a large skillet over medium heat, add a splash of olive oil. Once hot, add the ground turkey and cook, breaking it apart with a wooden spoon, until it is evenly browned and no longer pink, about 5-7 minutes. Season with salt and pepper to taste. If there is excess grease, drain it off and set the turkey aside.

      Prep the Slow Cooker:

        - In a large crockpot, combine the diced onion, minced garlic, diced carrots, and bell pepper. Mix well to evenly distribute the vegetables. Fold in the browned turkey, ensuring it is well mixed with the vegetables.

          Add the Pumpkin and Tomatoes:

            - Pour the pumpkin puree and diced tomatoes (including their juices) into the crockpot. Stir thoroughly to combine all ingredients into a harmonious mixture.

              Add Broth and Spices:

                - Pour in the chicken broth and sprinkle the dried oregano, ground cinnamon, and nutmeg over the top. Stir everything together to blend the spices throughout the mixture. Taste and adjust seasoning with salt and pepper as desired.

                  Cook:

                    - Cover the crockpot with its lid and set it to cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld beautifully.

                      Add the Pasta:

                        - About 30 minutes before you plan to serve the dish, stir in the uncooked pasta. If necessary, add a bit more chicken broth to ensure there’s enough liquid for the pasta to cook properly. Cover and continue to cook until the pasta is tender.

                          Finish with Cheese:

                            - Once the pasta is cooked, sprinkle the shredded mozzarella cheese evenly on top. Cover the crockpot again and allow the cheese to melt for approximately 5-10 minutes.

                              Garnish and Serve:

                                - Carefully spoon the pasta and sauce into individual bowls. Garnish each serving with a sprinkle of freshly chopped parsley for a touch of color and flavor. Enjoy this warm and comforting fall meal!

                                  Prep Time, Total Time, Servings: 15 minutes | 6 hours 30 minutes | 6 servings

                                    Presentation Tips: For an appealing presentation, serve the pasta in rustic bowls and add a sprig of parsley on top for a pop of color. Consider pairing it with warm, crusty bread for a complete meal experience.