The vegetables look really pretty on top of the savoury meat filling. Use you imagination and substitute your favourites.
|2 tbsp||(30 mL) Olive oil, divided|
|1 lb||(454 g) Maple Leaf Prime Naturally® Ground Turkey|
|1||Small onion, finely diced|
|1||Stalk celery, finely diced|
|1||Medium carrot, finely diced|
|2||Cloves garlic, minced|
|3/4 tsp||(4 mL) Ground sage|
|1||(51 g) Package gravy mix|
|1/4 cup||(60 mL) Dried cranberries|
|1||Medium beet, peeled|
|Salt and pepper|
PREHEAT oven to 375°F (190°C).
HEAT 1 tbsp (15 mL) olive oil in a large skillet over medium-high. Add turkey and cook, breaking apart with the back of a wooden spoon for 8-10 minutes. Add onion, celery and carrot and continue to cook for another 3-4 minutes. Stir in garlic, sage and gravy mix. Add 2 cups (500 mL) of water and stir to combine. Bring to a boil then simmer for 6-8 minutes. Add cranberries and season with salt and pepper. Remove from heat and transfer to an 8x8” (20x20 cm) baking dish or into four individual – 1 cup (250 mL) ramekins.
USING a very sharp knife or mandoline, slice vegetables in rounds 1/8” (3 mm) thick. Toss with the remaining olive oil and season with salt and pepper. Place vegetables, shingle fashion, over the meat mixture to cover. Bake, covered with aluminum foil for 15-20 minutes or until vegetables are golden brown and tender.
Substitute Maple Leaf Prime Naturally® Ground Chicken for Turkey.
Use whatever root vegetables you like in this recipe or substitute squash.
Show More Comments
No Comments yet