Fall Turkey Skillet

Ingredients

1 tablespoon olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 lb ground turkey, I used 93% lean

1 teaspoon kosher salt, plus more to taste

1 teaspoon pepper, plus more to taste

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

2 cups butternut squash or sweet potato, peeled and chopped into 1/2 inch cubes

1 10 oz bag Trader Joe’s Rice Medley Blend or any frozen precooked rice

1/2 cup chicken broth or water

2 cups kale, stems removed and roughly chopped

2 oz goat or feta cheese, crumbled

Directions

Heat the olive oil in a large skillet over medium heat. Once hot, add the onion and garlic and cook, stirring occasionally, until fragrant, 2 to 3 minutes.

Increase the heat to medium-high. Add the ground turkey and break it up with a meat masher or wooden spoon until lightly browned, 2-3 minutes.

Add the salt, pepper, rosemary, sage, butternut squash/sweet potato, rice packet and broth/water and stir to combine.

Bring to a simmer over medium high heat then reduce heat to low, cover, and simmer until the squash/sweet potatoes are tender when pierced with a fork and the water is absorbed, about 12 minutes.

Add the kale and stir to combine.

Taste and season with more salt and/or pepper and top with cheese.

Serve right out of the skillet or divide among 4 bowls