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
Heat a large high-sided skillet or brasier over medium heat. Add olive oil and butter and stir to melt.
Add in diced onion and celery and cook until translucent. Stir in garlic.
Add turkey and season with salt, dried herbs and a little cracked black pepper. Cook until no longer pink.
Stir in fresh sage, and top with sweet potatoes and cranberries.
Pour broth over top, cover and let cook until sweet potatoes are fork-tender, about 10-12 minutes.
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!