Sage-Browned Turkey with Root Vegetables and Wild Rice
Ingredients
- 1 poundground turkey
- 2 tablespoonolive oil
- 1yellow onion
- 2 mediumcarrot
- 2 mediumparsnip
- 3 clovegarlic
- 8 leaffresh sage
- 1 cupwild rice
- 2½ cuplow-sodium chicken broth
- ½ teaspoondried thyme
- 1bay leaf
- ¾ teaspoonsea salt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 1 yellow onion into 1/2-inch pieces.
- 02
Peel and cut 2 medium carrots and 2 medium parsnips into 1/2-inch cubes.
- 03
Mince 3 cloves garlic.
- 04
Coarsely chop 8 fresh sage leaves.
Method
- 01
Bring chicken broth to a boil in a medium saucepan. Stir in wild rice, thyme, and bay leaf. Reduce heat to low, cover, and simmer for 35–40 minutes until rice is tender and liquid is absorbed.
- 02
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it into small pieces, for 6–7 minutes until no longer pink. Transfer turkey to a plate.
- 03
Add remaining 1 tablespoon oil to the skillet. Stir in diced onion, carrot, and parsnip. Cook over medium-high heat for 8 minutes, stirring occasionally, until vegetables begin to soften and caramelize at the edges.
- 04
Add minced garlic and sage leaves to the skillet. Stir constantly for 1 minute until fragrant.
- 05
Return turkey to the skillet. Season with salt and pepper. Stir to combine, then cook for 2–3 minutes to warm through and marry flavors.
- 06
Divide cooked wild rice among bowls and top with turkey and root vegetable mixture. Serve hot.
Spice Tips
For deeper warmth, stir in 1/4 teaspoon smoked paprika with the sage. A pinch of nutmeg (1/8 teaspoon) complements the root vegetables beautifully. For subtle heat, add a small pinch of cayenne pepper to taste.
Parsnips add natural sweetness; if unavailable, use extra carrots or add 1/2 cup diced celery root. Turkey can be made a few hours ahead and reheated gently before serving.