Chef Cathy and her turkey pumpkin chili recipe
When Cathy Lamarre first reserved a cruise on MARY DAY in 2016, as an escape from the hectic world of changes going on in her life, she couldn’t have realized what a life-changing effect it would have on her. She loved it so much that she sailed again in 2017 and 2018.
Then after forming a friendship with owners Jen Martin and Barry King, she came back as messmate in 2019 and has been with the MARY DAY ever since, now working as head cook. Cathy may be the oldest cook by age in the fleet, bringing with her a wealth of experience and a nurturing spirit that has made her the beloved “mom” of the fleet of cooks. Known for her warm smile and comforting dishes, Cathy has a remarkable talent for creating a sense of home on board, ensuring that every meal feels like a family gathering. Her passion for cooking and care for her fellow crew members and guests are evident in every delicious bite, making her not just a chef but a guiding force and source of support for everyone around her. As she sets sail again this year, Cathy is excited to whip up new culinary delights and share her love for the sea, continuing to foster a sense of camaraderie and comfort among the crew and guests alike.
Ingredients:
1 1/2 lbs. ground turkey
2 c. Fresh pumpkin, cubed (If you can’t get fresh pumpkin, use a squash like acorn or butternut squash)
1 small onion, chopped
28 oz. can diced tomatoes
15 oz can black beans, drain and rinse
15 oz cn kidney beans, drain and rinse
1 can of corn, drain
3 Tbsp brown sugar
1 Tbsp chili powder
1 Tbsp pumpkin pie spice
2 Tbsp olive oil
2 c. chicken broth, more for desired consistency
In a bowl, coat pumpkin/squash pieces with 1 Tbsp of olive oil. Transfer to cookie sheet and roast in
the oven at 425’ until tender.
While pumpkin is roasting, heat 1 Tbsp of olive oil in skillet, add onion for 2-3 minutes until soft.
Then add ground turkey. Saute turkey until lightly browned, stirring often. Drain juices.
In a stock pot, add turkey/onions, pumpkin, diced tomatoes including juice, beans and corn
(drained) and all spices. Stir in chicken broth.
Cook on med-low, simmering for 30 minutes or longer.
Serve warm with suggested toppings:
- shredded cheese
- Sour cream
- Avocado slices
- Corn chips
- Papitas
Enjoy!
Category: Food and Recipes
Tags: Schooner Mary Day
