2 cups butternut squash, peeled and cut into ¼ inch cubes
1 cup russet potato, cut into ¼ inch cubes
1 small gala apple (about ½ cup), peeled and cut into ¼ inch cubes
1 tsp unsalted butter
2 tbsp fresh sage, chopped fine
1 tbsp fresh thyme, chopped fine
1 cup kale, chopped
½ tsp sea salt, divided
¼ tsp black pepper
¼ cup sliced green onions for garnish (optional)
Add avocado oil to a large cast iron skillet and heat over medium high heat. Once hot, add the ground turkey thigh and use a spoon to break it up into small pieces. Add the minced garlic and season with ¼ tsp sea salt and black pepper. Continue cooking, stirring often, for about 8-10 minutes, or until no pink remains. Once fully cooked, remove the ground turkey from the pan and set aside.
Place the cast-iron pan back on the element and turn the heat to medium-low. Add the butter, squash, potatoes and onions to the pan. Allow the butter to melt before stirring everything to combine. Add the water to the pan and cover with a lid. Turn the heat down to low and simmer for 10 minutes.
After 10 minutes, add the apple, herbs and ¼ tsp sea salt to the pan. Stir well and cover to continue cooking for 5 more minutes. Test the veggies to ensure they are soft and fully cooked before adding the kale and cooked turkey to the pan. Stir well to combine and allow the kale to wilt.
Taste the hash and adjust more salt, pepper, or fresh herbs to taste! Garnish with green onions just before serving.
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