HELLOOOOO FIRST SNOWY DAY OF THE SEASON! It’s way too early for this nonsense but nevertheless, tis pretty as it falls no? It also took me two hours to get home, but was grateful to arrive safely with my sweet girl Penny to greet me at the door.. for those of you who are new here and who don’t know my pup, here she is in her all her glory:
Before I ate ground beef (and found a dire love for grass fed meats and quality poultry), I relied heavily on lean chicken breast and ground turkey. I like ground turkey, but it always dries out, which then makes me gag and not want to finish my meal. This dish, however, is nice and creamy and tastes so flavorful. I went a little crazy and spiced the dish up a notch with chipotle powder and red pepper flakes – if you don’t like spice, feel free to leave it out!
The dish starts with sautéing some fresh spinach in butter. Once it wilts, add some garlic powder and set aside. This will be added to the ground turkey once it’s done browning. Brown the ground turkey in a cast-iron skillet pre-greased. Once the turkey is browned, add the spinach and fresh chopped sweet potato (note: I tossed the sweet potato in some avocado oil before adding it to the skillet so it gets tender quicker).
After everything is friendly in the skillet, add in the seasonings, and 1 cup of broth (either vegetable or chicken – I prefer chicken bone broth). What this will do is keep the turkey juicy and tender, and also steam the sweet potatoes to cook quicker. I added some flour to the mixture and blended until everything melded together and became thick.
Sprinkle some cheese (we used a fiesta blend) on top, bake in the oven for 10-15 minutes. The end result is a beautifully aromatic, flavorful hearty dish on a snowy cold day in November 🙂 Nomaste!