Ingredients
1 tbsp olive oil
2 tbsp butter
1 small onion, diced
1 stalk celery, diced
3 cloves garlic, minced
1 lb ground turkey
1/2 tsp sea salt
1/4 tsp dried thyme
1/4 tsp dried oregano
freshly cracked black pepper
3 tbsp chopped fresh sage
1 1/2 cups diced sweet potatoes
4 oz (about 1 1/4 cup) fresh cranberries (or use 1/2 cup dried)
1/2 cup broth
Instructions
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Heat a large high-sided skillet or brasier over medium heat. Add olive oil and butter and stir to melt.
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Add in diced onion and celery and cook until translucent. Stir in garlic.
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Add turkey and season with salt, dried herbs and a little cracked black pepper. Cook until no longer pink.
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Stir in fresh sage, and top with sweet potatoes and cranberries.
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Pour broth over top, cover and let cook until sweet potatoes are fork-tender, about 10-12 minutes.
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Remove cover and let cook until most liquid has evaporated. Season to taste and serve warm- we love it with a side of roasted brussels sprouts to round out the Thanksgiving flavors!