turkey, sweet potato, and brussels sprouts casserole
In our house, this one affectionately is known as “mush.” It looks like dog food, but is delicious, trust me. It’s great for reheating in the microwave, and freezes well.
- 3 tablespoons olive oil
- 1 lb ground meat
- 2 tsp dried sage
- 1/2 tsp red pepper flakes
- 2 sweet potatoes, peeled and cut into cubes
- 1/2-1lb Brussels sprouts, trimmed and halved (or quartered if they're huge)
- 1 tsp salt
- black pepper
- 1 1/2 c chicken stock
- 1/2 c milk, whatever kind you've got. Or substitute another 1/2c of chicken stock.
- 2-4 oz cream cheese
- 1/2 cup breadcrumbs (optional)
- 1/2 cup parmesan
- Heat the olive oil in a large pot, dutch oven, or other large pan with tall sides over medium heat.
- Add the ground turkey and break it up, then add the sage. Cook the turkey til you don't see any pink left, about five minutes.
- Add the sweet potatoes and stir occasionally as you cook them with the turkey for about five minutes.
- Add the sprouts and stir occasionally for another three to five minutes.
- Stir in the salt and add a few grinds/a generous pinch of black pepper if you're into that.
- Pour in the chicken stock and the milk, stir it all together, and bring it to a boil.
- Turn the heat down to medium-low and cook, stirring occasionally, until the sweet potatoes and sprouts are tender when you poke them with a fork. This will take somewhere between 10 and 30 minutes, depending on your stove, the size of your pan, and how big your pieces were.
- If there's still a good amount of liquid left once the vegetables are cooked, you can stir in the bread crumbs to soak it up.
- Stir in the cheeses and taste for any extra seasoning needs.