This recipe makes very large portions. The original inspiration used a pound of ground turkey and stated it served four servings. I got four servings out of cutting the ground turkey to 1/2 pound.
You could season this dish while cooking any way you like. You could also cook everything in a single skillet at once. I wanted to play around with the preparation of the individual vegetables so I did mine in three phases. I sprayed the skillet with avocado oil for each phase of the vegetables. You could use whatever oil you prefer.
My preference for onions usually leans either shallots or green onion. I opted for green onions rather that yellow for this recipe. You could dice the sweet potato with the skin on. I peeled mine as the skin wasn’t in the best shape. You could also substitute Spouts frozen sweet potatoes. Certainly means less prep work as you could just toss them right in without roasting in the skillet to soften. On the topic of roasting, adding a little bit of water and letting it steam up under the lid saves cooking time on the potatoes.
Lean ground turkey can benefit from the healthy fat of olive oil. Using extra virgin means you are not adding the olive oil’s flavor to the dish.
- 1 tbsp extra virgin olive oil, for turkey browning
- ½ lb Jenny-O 93%Lean ground turkey
- 1 medium, peeled and diced sweet potato
- 1 c sliced mushrooms
- 2 green onions, sliced with white and green parts separated
- Avocado cooking spray, for vegetables
- 1 clove fresh garlic, pressed
- ¼ tsp rosemary
- ¼ tsp sweet basil
- ¼ tsp tarragon
- ¼ tsp thyme
- salt, fresh ground pepper to taste
- Brown ground turkey in a large skillet with 2 tbsp of extra virgin olive oil over medium heat. Stir and break apart the turkey to ensure it is fully cooked, and browned. (10 mins.) While cooking add basil, tarragon and thyme. Once brown remove from skillet and set aside.
- Spray skillet with cooking oil. Heat garlic, sliced mushrooms and white parts of onion in skillet. Cook until garlic becomes fragrant and most of the mushrooms have softened. (2-3 mins.) Remove from skillet and set aside.
- Spray skillet again with cooking oil. Add diced sweet potatoes. Sprinkle with rosemary and cook 10 minutes to soften potatoes. Test potatoes for doneness. Adjust cooking time accordingly.
- Once potatoes are cooked, add turkey and mushroom mixture. Combine and add green part of onions, salt/ground pepper. Heat thoroughly for 3 minutes. Stir often.
- Put diced potatoes in the skillet
