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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A light stew for the fresh vegetables of summer. Like the song says Parsley, sage, rosemary and thyme I found that even my picky eater went back for more. Ingredients:
1 lb ground turkey |
3 leaves fresh sage |
2 tablespoons vegetable oil |
1 cup yellow squash, diced |
1 cup zucchini, diced |
1 cup sweet potato, diced |
1 cup peas (fresh or frozen) |
1 quart chicken broth or 1 quart vegetable broth |
1/2 teaspoon white pepper |
1 tablespoon fresh parsley |
1/2 teaspoon thyme |
1/2 teaspoon rosemary |
3 tablespoons cornstarch |
3/4 cup cold water |
Directions:
1. Shred fresh sage leaves and mix with ground turkey.
2. Make meat into meatballs using about 1- 2 tablespoons for each one.
3. Heat oil in large pot over high heat.
4. Add meatballs to pot and cook until brown on all sides, about 6 minutes.
5. Remove meatballs from pan and set aside.
6. Add vegetables to pot and stir frequently, cooking for 5 minutes.
7. Add broth, meatballs and seasonings to pot.
8. Bring to a boil, reduce heat and simmer for 20 minutes.
9. Turn heat up to medium.
10. Mix cornstarch with cold water, add to pot and stir until thickened.
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