This is a simple classic, made pure & healthy.
I prepare this dish on a weekly basis for many of my clients. It holds well for many days, so I often turn it into a lunch dish, as pictured here on the right. Serve over my rutabaga noodles and I promise you’ll enjoy it!
You can basically add any additional veggies you want. This recipe is nightshade free for my autoimmune protocol clients, but feel free to add some chopped tomato if you want to amp up the mediterranean flare.
- 2 Tbl oil, such as coconut oil, avocado oil, or ghee
- 2 lbs ground dark meat turkey
- 1 cup diced yellow onion
- ½ cup diced celery
- ½ cup diced carrot
- 4 cloves garlic, minced
- ½ cup chicken bone broth (homemade ideal)
- 1 cup butternut puree
- 1 medium zucchini, diced
- 2-3 tsp salt
- ¼ c chopped fresh basil
- 1-2 tbl fresh parsley & dill
- Juice ½ lemon
- Heat a medium saute pan over medium heat.
- Add 1 Tbl oil to coat pan.
- Add ground turkey meat, use spatula to break meat into small bits, allow to brown in pan until no longer pink, remove from pan and set aside.
- Add another 1 Tbl oil to coat pan.
- Add onion, saute for 5 minutes.
- Add celery, carrot and garlic, saute for 5 minutes.
- Add broth, cover pan with a lid, reduce heat to low and simmer 5 minutes or until veggies are softened.
- Add butternut puree, stir to combine.
- Add zucchini, stir to combine, then return turkey to pan.
- Season with salt, add herbs, stir to combine then remove from heat.
- Add lemon juice.
- Taste for seasoning, add more salt or fresh herbs as desired.