Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 2 cups (300g) butternut squash, peeled and diced into 1/2-inch cubes
  • 1 medium (150g) sweet potato, peeled and diced into 1/2-inch cubes
  • 1 small (100g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 cups (60g) fresh kale, stemmed and chopped
  • 1 tbsp (3g) fresh sage, finely chopped
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) maple syrup
  • 1/4 cup (60ml) low-sodium chicken bone broth

Instructions:

  1. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat.
  2. Add the ground turkey, seasoning with salt and pepper. Press the meat flat with a spatula and cook undisturbed for 3-4 minutes until a deep brown crust forms.
  3. Break the meat into bite-sized chunks and cook until no longer pink. Remove the turkey from the pan and set aside in a bowl.
  4. In the same skillet using the rendered turkey fat, add the diced butternut squash and sweet potato. Sauté for 6-8 minutes until edges begin to caramelize.
  5. Add the diced yellow onion and minced garlic, sautéing until the onion is translucent.
  6. Stir in the chopped sage, apple cider vinegar, maple syrup, and chicken bone broth, scraping the bottom of the pan to release the browned bits.
  7. Return the cooked turkey to the skillet and add the chopped kale. Stir and cook for 2-3 minutes until the kale is wilted and the sauce has thickened into a glaze.