3 quarts water
1/2 pound dry beans (any variety will do)
1/4 pound green beans, chopped into inch long lengths
1/2 pound winter squash, cubed
1/2 pound coarse grits (or use yellow samp or white hominy corn)
1/2 cup sunflower seed meats or walnuts, pounded into a coarse flour
Clam juice, salt, and garlic (to taste)
2. Once the dried beans are tender, but before they get mushy, break up the turkey meat and remove the skin and bones from the pot.
3. Add the squash and green beans, and then allow to simmer until tender.
4. Stir in the sunflower seed or nut flour, until the stew thickens.