Created by Amber Sullivan | Serves 3-4
ingredients
- 1 tbsp avocado oil
- 1 pound ground turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 delicata squash, seeds scooped out and cut into ½-inch thick slices (alternatively, use a butternut squash, seeded and chopped)
- 1/2 bunch of curly kale, stem removed and chopped
- 2 tbsp fresh sage, chopped
- 1 tsp fennel seed or ground fennel
- 1/4 tsp cracked pepper
- 1 cup white wine
- 2 cups chicken stock
- 1 1/2 tsp sea salt
- 3 tbsp butter
- Optional: crumbled goat cheese
Directions
- Heat 1/2 tbsp avocado oil in a pan over medium-high heat
- Once shimmering, add ground turkey; using a wooden spoon, break up turkey until crumbled
- Season with 1 tsp salt, 1 tsp fennel seed and cracked pepper to taste
- Once turkey is cooked through, remove from pan and set aside
- In the same pan over medium heat, add 1/2 tbsp avocado oil
- Add onion and sauté for 3 to 4 minutes; then add garlic and stir until aromatic, about 1 to 2 minutes
- Add delicata squash and cook for another 3 to 4 minutes, then add kale and cooked turkey; stir until combined
- Add white wine; cook until wine is reduced by two-thirds
- Add chicken stock and bring to a strong simmer, then reduce heat and cover pan
- Cook for 5 minutes, then remove the cover; stir and continue to simmer until liquid is reduced
- Turn off heat; add butter and stir until combined
to serve
Serve over short-grain brown rice, or other type of preferred grain; 1/2 to 1 cup per person
To plate, cook preferred grain to package directions; spoon turkey mixture on top of grain, and top with crumbled goat cheese
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
