4 Tbs olive oil, divided
1 1/2 lbs turkey breast, cut into 1” pieces
1 medium onion, diced
3 large carrots, diced
1 lb brussels sprouts, quartered
2 Tbs minced fresh thyme
2 Tbs minced fresh rosemary
2 Tbs minced fresh sage
1 tsp sea salt, divided
1/2 c fresh or frozen cranberries
1 c chicken bone broth
1 Tbs arrowroot flour
2 Tbs water
For the mashed sweet potato topping:
3 medium sweet potatoes, peeled and chopped into 1” pieces
2 Tbs coconut oil
1/2 tsp cinnamon
1/4 tsp sage
1/4 tsp salt
Preheat oven to 425° F
In a large frying pan, heat the olive oil over medium high heat. Add the turkey and 1/2 tsp of the salt and cook until the turkey is cooked through and lightly browned. Remove from the pan and set aside.
While the turkey is cooking, bring the sweet potatoes to a boil in a large stock pot and cook until fork tender. About 12-15 minutes.
Add the remaining oil, onion, garlic, carrots, brussels sprouts, salt and herbs to the same pan used to cook the turkey and saute until soft and fragrant. About 10-12 minutes.
Add the cranberries and chicken broth. Cover and allow to simmer until the vegetables are cooked through. About 5-6 minutes.
In a small bowl, whisk together the arrowroot flour and water until smooth.
Add the turkey back to the pan along with the arrowroot mixture and simmer for 10 more minutes until the gravy begins to thicken.
Strain the sweet potatoes, and add to a food processor along with the coconut oil, cinnamon, sage and salt. Puree until smooth.
Add the turkey mixture to the ramekins and top with the sweet potatoes. Bake at 425° F for 20-25 minutes until the top is slightly brown and bubbling around the edges.
Serve immediately and enjoy!
I’ve made this dish when brussels sprouts and cranberries were out of season and substituted green beans and dried cranberries and it was still delicious! Keep in mind though that green beans are not allowed on the elimination phase of AIP.